Ingredients
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For the dough
For the filling
Method
-
Dough
Dissolve the yeast in the lukewarm water, then knead it with the flour, salt and oil into a smooth dough.
10 min -
Proving
Cover the dough and leave it to rise in a warm place until doubled in size.
60 min -
Sofregit
Fry the finely chopped onion in oil until softened, then add the tomato and cook slowly until you have a thick, soft sauce.
12 min -
Vegetables
Fry the pepper and aubergine cubes separately in oil until golden brown.
10 min -
Rolling out
Divide the risen dough in two and roll each piece into a long oval about 15-20 cm wide.
5 min -
Topping and baking
Spread the sofregit over the dough, add the vegetables, sausage and fish, drizzle with oil, then bake at a high temperature until the dough is cooked through.
20 min
| Nutrient | Total (4 slices) | 1 slices |
|---|---|---|
| Energy | 2 140 kcal | 535 kcal |
| Fat | 34 g | 8,6 g |
| of which saturates | 10 g | 2,5 g |
| Carbohydrates | 386 g | 97 g |
| Protein | 75 g | 19 g |
| Fibre | 40 g | 9,9 g |
An estimate calculated from the raw weight of the ingredients. Not included: olive oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, fish
For sensitive digestion: flour, onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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