Put the flour in a mixing bowl, add the baking powder and mix the two ingredients well at first, just stir with a spoon. Then sprinkle in the salt (about 1/4 tsp).
Finally, add the egg and pour in the water.
Now knead well with the dough hook of the mixer/mixer. The dough must form a homogeneous mass. Don’t give up, it may take a few minutes for the dough to look good.
If it’s a little too crumbly, just keep kneading by hand, it will go better.
Now put the finished kneaded dough in the refrigerator for the next 30 minutes. Preheat the oven to 180 degrees convection or 200 degrees OUH. Put the tablespoon of oil in the pan and let it get hot on the stove. It should be almost smoking.
Add the meat to the hot oil and spread it on the bottom of the pan.
When the oil is hot enough, the meat should not stick to the bottom of the pan either. Season meat boldly with salt, pepper and curry and sear.
Don’t stir too often, the meat may also brown a bit. Now wash and halve the cherry tomatoes. If you have bigger tomatoes, cut them into quarters or if you have normal sized tomatoes, cut them into slices. Cut off the top of the peppers, put the peppers on the cut surface, cut them in half, cut out the white seeds and white spots, wash them. Then first cut into larger strips, then cut into bite-sized pieces.
Grate the cheese (if you don’t use ready-made grated cheese from the bag). Open the can of corn, put the corn in a colander and rinse.
Now take the dough out of the refrigerator and dust the rolling pin with a little flour and rub it over with your hand. Now roll out the dough into baking sheet size.
It does not stick to the surface, so it is not necessary to flour the surface. You can also roll out the dough directly on the baking paper and then lift it onto the baking sheet later. Then lift the dough onto the baking sheet.
If the corners are not filled, press and push a little with your hand until the corners are also filled. Open the sour cream and stir it briefly (then it is easier to handle), put it on the dough and spread it with the back of a spoon until it reaches each corner.
Sprinkle with salt, pepper and curry. About 1-2 tsp salt for the tray, less pepper and curry to taste, but already very brave! Also sprinkle the herbs de Provence, about 2 tsp. If you use tomato slices, please put the slices here.
Not close together, rather so three slices per baking tray width. If you use normal tomatoes, put them here (three per baking tray width).
Then put the peppers on top. Then spread the meat evenly.
If you use cherry tomatoes, please put them on now.
Now sprinkle on the corn, just spread it out well.
Finally spread the cheese. Now also like again herbs and a little curry sprinkle. This makes a nice color.
That was it already.
Now put the tray in the oven on the middle shelf and leave there for about 30 minutes.
Again, every oven is different. It could be here or there possibly also 40 minutes.
