Once again, the blender pie saved my life the day before I went to the supermarket, when the fridge was buzzing. This time I mixed the dough by hand and only used 2 eggs. The difference is that it became more airy. A dough recipe this is it here.
For the topping I used grated zucchini (I just discarded the core because it was too soft), 1/2 thinly sliced onion, 1/2 diced pepperoni section and 1 chopped seedless tomato. Everything seasoned with olive oil, salt, pepper and oregano.
As I did it in the removable bottom pan, I needed to “wrap” it with aluminum foil so the dough wouldn’t run underneath. I added some parmesan shavings over the dough, spread the topping and put it in the preheated oven at 200º for about 40 minutes. It was too good!
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