5-vegetable Stuffed Pizza

In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine wheat flour and regular flour with a pinch of salt, then mix in the softened butter and the yeast mixture to form a smooth dough.

Knead the dough on a lightly floured surface for about 8-10 minutes until elastic and smooth. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm spot until doubled in size.

While the dough rises, finely dice the carrots, green peppers, onions, and zucchini into uniform small pieces. Sauté the onions in a skillet with a little butter over medium heat until softened, then add the remaining vegetables and cook until tender. Season with salt to taste.

Remove the vegetable filling from heat and allow it to cool completely before using it as stuffing. This prevents the dough from becoming soggy.

Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into two equal portions, rolling each out into a flat round or rectangular sheet.

Spread the cooled vegetable filling evenly over one dough sheet, leaving a 1-inch border around the edges. Place the second dough sheet on top and firmly press and crimp the edges together to seal the filling inside.

Beat the egg and brush it generously over the top of the stuffed pizza to create a golden glaze. Use a fork or knife to poke a few small holes in the top to allow steam to escape during baking.

Transfer the stuffed pizza to a greased baking sheet and bake in the preheated oven until the crust is golden brown and cooked through. Remove from the oven, let it rest for a few minutes, then slice and serve warm.