Ingredients (for four people):
DOUGH:
- 1 cube of yeast (á 42g)
- 500g flour
- 200-300ml water, hand-hot
- 1/4 teaspoon salt
COVERING:
- 6 onions, large
- 1-2 red onions, medium size
- 500g vegan alternative to yogurt
- 250g cherry tomatoes
- 2 tablespoons vegetable stock powder
- caraway seeds
- black pepper, freshly ground
- salt
- 1/2 bunch fresh parsley
- olive oil
Preparation:
- Stir yeast cube in a small bowl with 1-2 tablespoons room warm soy milk until smooth. Mix with ½ teaspoon sugar and fill in a high pot. Cover with a clean kitchen towel and let rise for 30 minutes in a warm place.
- Mix flour and salt in a big bowl. Add the yeast and mix roughly. Gradually add water and knead into an airy dough. The dough should be smooth, not too sticky and fluffy. Optionally, add more water or a little flour. Cover with a clean kitchen towel and let rest for 30 minutes.
- Cut 3 onions in half rings, fry in a sufficiently large pan with olive oil until they take on a golden color. Pepper and salt to taste.
- Stir vegan alternative to yogurt in a bowl with vegetable stock powder until smooth. Mix onions and freshly chopped parsley to the vegan yogurt mass.
- Put dough on a baking tray, lined with baking paper (roll into form). Brush the edges with a mash of olive oil, salt and pepper. Spread onion-yogurt mixture evenly over the dough. Then sprinkle a handful of caraway seeds and freshly ground pepper. Put halved cherry tomatoes and raw red onion rings evenly on the surface. Bake in a preheated oven for about 30-40 minutes at 180 °C.
A recipe from Sophie Mathisz
