All right, summer is ending, but it's just one more reason to enjoy its fruits until the end ... and this pie contains many: the fragrant basil, only to sniff you think of the sun, the garden tomatoes and zucchini (not mine unfortunately), small miracles of nature, the colorful red onions, the olives and dried herbs ...
Ingredients for the dough: 150 gr
of
whole wheat flour 50 g wheat flour
4 tablespoons extra virgin
salt water as needed
Ingredients for filling:
two tablespoons homemade pesto (see here )
zucchini
a two ripe tomatoes red onion
olives and oregano dried thyme oil
extra virgin olive oil salt pepper
Prepare the dough by combining the two flour, salt and oil and roll into crumbs (seasoned to be much!), then add a little water to form a homogeneous but very large ball (like a pastry crust with olive oil instead of butter?).
Then prepare the vegetables cut into slices thin enough, stir and let stand for 5-10 minutes seasoned with olive oil, salt and pepper (this will go a little 'tomato water).
Oleare a baking sheet and stretch the dough, then spread a couple of tablespoons of pesto, place the vegetables, olives, thyme and oregano.
Bake at 200 degrees for half an hour. Very good even cold.
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