(Pie with pumpkin flowers - Our recipe)

zucchini pie - the image shows the whole pie on a serving plate

400 g (14 oz) pizza dough
6 potatoes, peeled and cubed
2 onions, peeled and sliced
2 tablespoons dried chives
1 tablespoon fresh chopped parsley
1 teaspoon dried marjoram
1 teaspoon dried bay leaves
1 tablespoon tomato paste
Generous bunch of pumpkin flowers
125 g (4 1/2 oz) mozzarella cheese, cubed
125 ml (4 1/2 fl oz - 1/2 C) dry white wine
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 30 minutes
cooking: 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 674 (kCal) - 2821 (kJ)
Protein: 19.0 (g)
Total fat: 26.3 (g)
Total carbohydrate: 93.2 (g)
Sugars: 6.3 (g)

Put potatoes and onions in a saucepan with 3 tablespoons olive oil, the wine, all the aromatic herbs and the tomato paste dissolved in half a glass of warm water. Season to taste with salt and cook over a gentle flame, half-covered, for about 30-40 minutes or until vegetables are tender. Stir from time to time and add some tablespoons warm water if necessary.
Let the mixture cool.
Meanwhile line the bottom and the sides of an oiled tart tin with the pizza dough. Press the dough into the base and up the side of the tin. Preheat oven to 220°C (425°F). Prick the base with a fork and pour in the potatoe and onion mixture. Bake for 10-15 minutes. Meanwhile prepare pumpkin flowers. Half them and remove their pistils; wash them and pat dry with absorbent kitchen paper.
Remove your pie from the oven and arrange mozzarella cheese over the surface. Bake again for 5 minutes.
At this point remove your pie from the oven and arrange pumpkin flowers over the surface; bake again for 1-2 minutes.
Serve after few minutes.