45 minutes

Strong bread flour, 17 Oz
Lukewarm water, 9 Oz
Dried yeast for baking, 1 sackets
Salt, 1/2 tbsp
Olive Oil
Peppers, 2
Zucchini, 1
Black olives, a handful
Mozzarella cheese, 9 Oz
Sesame seeds, 3 tbsp


Prepare the dough, by combining the yeast with the flour, water, salt and 2 tablespoons of olive oil. Work the dough for about 10 minutes, making it smooth and elastic.
Put the dough into a bowl and let it rest in a warm place for about two hours covered by a cloth. Then work the dough again for about two minutes and, with a rolling pin, roll it about 4 mm thick. Make a rectangle of 18 x 11 inch. To help you roll the dough, sprinkle your working table with flour.
Wash the peppers, remove the core and the seeds, then slice them into thin strips. Wash and slice the zucchini into thin slices as well. Pour 2 tablespoons of olive oil in a pan and cook the vegetables over high heat. Turn them on both sides and cook until soft.
Once they have cooled down, place them on top of the rolled dough. Scatter the halved olives on top and the diced mozzarella. Now roll it up tightly from the longer side.
Then seal both ends making a horseshoe shape. Brush with olive oil and sprinkle with sesame seeds.

Thanks to: My Little Italian Kitchen