Pull-apart pizza wreath with pomegranate

1. Preheat the oven to 220 °C.
2. Chop the onion and crush the garlic. Cut the rest of the vegetables into small cubes to make the filling. Heat the olive oil in a frying pan over medium heat and fry the onion and garlic in approx. 3 min. Add the courgette, bell pepper and mushrooms and cook for another 5 minutes. Finely chop the basil and the paprika powder and add to the mixture.
3. Finally add the tomato cubes. Season to taste with salt and pepper. Leave to cool down.
4. Meanwhile, heat half of the milk in a saucepan until lukewarm (max. 37 °C). Pour it into a bowl and add the instant yeast. Leave to stand for 5 minutes. Place the flour with the salt in a large bowl and make a well in the center. Pour in the yeast mixture, the rest of the milk and the olive oil and knead in approx. 8 minutes until smooth and elastic. Add extra flour if it is too wet and extra milk if it is too dry. This can also be done with a mixer with dough hooks, knead it on a low setting for 4 minutes because you can easily knead it yourself again.
5. Cover the bowl and let it rise for approx. 60 minutes until it has doubled in volume. Knead briefly until there are no air bubbles left in the dough Divide the dough into 2 equal pieces and roll them out into 50 cm rounds. Place the circle on a baking tray covered with baking paper. Place the filling on top, but leave the edges free. Brush the edges with a little water and cover the filling with the other piece of dough. Press the dough tightly together and make a nice-looking wreath.
6. Brush the wreath with extra olive oil and bake the wreath in the middle of the oven in approx. 15 minutes until done and golden brown. Place the Parma ham, cream cheese, pomegranate seeds and rocket lettuce on top of the wreath.

Tip: Make the wreath in advance, so that you only have to put it in the oven while you're having a drink.

Enjoy!