Zucchini Pide with Scarlet Runner Beans, Feta & Pumpkin Seeds

Name: Zucchini Pide with Scarlet Runner Beans, Feta & Pumpkin Seeds
Total time: 1 h 35 min
Yield: 4
Ingredients: 450 g wheat flour (W 700); 100 g Steirerkraft finely ground pumpkin seeds; ½ tsp sugar; 2 tsp salt; 20 g fresh yeast; 1 tbsp olive oil; 1 dash Styrian Pumpkin Seed Oil PGI; 250 ml lukewarm water; 2 zucchini; 200 g feta; 200 g Steirerkraft Styrian scarlet runner beans PDO (drained, halved); 2 tbsp lemon juice; 4 tbsp olive oil; 1 tbsp Styrian Pumpkin Seed Oil PGI; 1 egg yolk; 1 tbsp sesame seeds; 2 tbsp Steirerkraft coarsely chopped pumpkin seeds; 2 sprigs dill; Styrian Pumpkin Seed Oil PGI

Styrian meets Middle Eastern: This crispy flatbread is filled with zucchini, tangy feta, and Styrian scarlet runner beans PDO, then topped with pumpkin seeds.

Difficulty: easy Total time: 1 h 35 min Portions: 4

Main Courses Vegetarian with pumpkin seeds

Dough

450 g wheat flour (W 700)
100 g Steirerkraft finely ground pumpkin seeds
½ tsp sugar
2 tsp salt
20 g fresh yeast
1 tbsp olive oil
1 dash Styrian Pumpkin Seed Oil PGI
250 ml lukewarm water

Filling

2 zucchini
200 g feta
200 g Steirerkraft Styrian scarlet runner beans PDO (drained, halved)
2 tbsp lemon juice
4 tbsp olive oil
1 tbsp Styrian Pumpkin Seed Oil PGI

Edges

1 egg yolk
1 tbsp sesame seeds
2 tbsp Steirerkraft coarsely chopped pumpkin seeds

To serve

2 sprigs dill
Styrian Pumpkin Seed Oil PGI

Pumpkin seeds finely ground

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

Regionaler Kürbiskern-Samen in grüner Verpackung mit Herz-Design.

Pumpkin seed oil Premium

500ml

€ 17,00 incl. VAT, excl. shippingAdd to basket

Kürbiskernöl Flasche auf schwarzem Hintergrund, Steirer Kraft Marke.

Preparation

Mix the flour, ground pumpkin seeds, sugar, and salt in a bowl. Make a well, add the yeast, olive oil, and lukewarm water, and knead into a smooth dough. The pumpkin seeds absorb a bit more liquid – add 1–2 tbsp water if needed. Cover and let rise in a warm place for about 1 hour, until visibly larger.
Cut the zucchini into small cubes, toss with ½ tsp salt, and let sit for 10 minutes. Pat dry well – this keeps the dough crispy during baking. Cut the feta into small pieces and toss loosely with the patted-dry zucchini, the scarlet runner beans, and olive oil. Season with salt and pepper.
Preheat the oven to 220 °C (430 °F) fan and line two baking sheets with parchment paper. Knead the dough well, divide into quarters, and roll out on a floured surface into ovals about 24 cm long. Spread the filling on top, leaving a 2–3 cm border around the edge.
Fold the edges up slightly, pinch the tips together, and twist. Place the pide on the baking sheets, brush the dough border with beaten egg yolk, and sprinkle with sesame seeds and chopped pumpkin seeds.
Bake for about 20 minutes until golden brown. Drizzle with lemon juice and serve with a dash of Styrian Pumpkin Seed Oil PGI.