Crumble Cake of Pickled Vegetables with Olive Oil Foam

(*) for 1 pizza tray with 28 cm ø Pickled vegetables: Preheat the kitchen stove to 150 °C. Cut peppers in half, remove seeds, mix with 3 tbsp olive oil and place cut side down on a baking tray. Steam for 30 min. in the kitchen stove, remove, cool a tiny bit and then remove the skin. Cut the zucchini and melanzani into slices and fry them in hot olive oil together with the garlic and herbs on both sides. Then put the whole together with the frying oil and aromatics in a suitable bowl. Cut the peeled peppers into pieces and add them with the basil, 250 ml of olive oil and 50 ml of vinegar also to the baking dish and mix the whole thing. Season with salt and pepper and marinate with the lid closed for 12 hours crumble cake: Melt the yeast in lukewarm water and knead with sugar, flour, salt and oil until a smooth dough. Place the dough in a warm place with the lid closed and let it rise until it doubles in size. Remove the rosemary needles from the stems, chop them and knead them with butter, honey and flour until crumbly. Preheat the kitchen stove to 180 °C. Roll out the dough on a floured surface and spread it on a greased pizza tray. Let rise again for 15 minutes.

Drain the pickled vegetables, reserving the marinade. Measure out 250 ml. Spread vegetables without herbs and garlic evenly on the yeast dough. Sprinkle the crumbles evenly over the vegetables and bake the cake.

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