INGREDIENTS

Yeast dough

• 500 g wheat flour
• 1 sachet of dry yeast (8 g)
• 300 ml lukewarm water
• 3 tbsp olive oil
• 1 heaped tsp of salt

Seasoning oil

• 3 cloves of garlic
• 2 sprigs of basil
• 1 tbsp freshly squeezed lemon juice
• 150 ml olive oil

Grilled vegetables

• 1 large aubergine
• 1 large courgette
• 3 Roma tomatoes
• 1 yellow pepper
• 4 mushrooms

Finish

• 2 balls (125 g each) of mozzarella
• 40 g arugula

Also

• wheat flour for working
• olive oil for brushing

HOW TO MAKE IT

1. Prepare a yeast dough from the ingredients listed. Form into a ball and leave to rise at room temperature for approx. 1 hour, until it has visibly increased in volume.
2. In the meantime, prepare the seasoning oil. Peel the garlic cloves. Wash the basil, shake dry and pluck the leaves. Add both to the olive oil with the lemon juice and puree finely with the ZWILLING ENFINIGY Hand Blender. Pass through a fine sieve if desired or use as is.
3. For the grilled vegetables, clean, wash and dry the vegetables as appropriate. Clean the mushrooms with a brush or kitchen paper. Cut the aubergine, courgette, tomatoes and mushrooms into slices that are not too thin (0.5 cm). Cut the pepper into long pieces and halve if necessary. Mix the vegetables, except for the tomato slices, with half of the seasoning oil and season well with salt and pepper, e.g. from the ZWILLING ENFINIGY Electric Spice Mills. Brush the tomato slices separately with the seasoning oil and also season on both sides with salt and pepper.
4. Preheat the ZWILLING ENFINIGY Contact Grill manually to 200 °C. First spread the aubergine and pepper on the contact grill and grill for approx. 8-10 minutes, then remove. Grill the courgette and mushrooms for approx. 6-8 minutes. Finally, grill the tomato slices for approx. 3-5 minutes.
5. Preheat the oven to 200 °C top-/bottom heat (180 °C fan) and line a baking tray covered with baking paper. Place the yeast dough on a floured work surface and divide into 4 portions. Shape the dough portions into round flatbreads, place them on the baking tray and leave to rest for another 15 minutes. Then place them on a baking tray in the middle of the oven and bake for approx. 10-12 minutes until they are golden brown.
6. Drain the mozzarella and cut into slices. Clean, wash and spin dry the arugula.
7. Allow the baked paninis to cool slightly and then cut them in half horizontally. Brush the cut surfaces with the seasoned oil. Decoratively top the undersides of the paninis with grilled vegetables and mozzarella slices. Spread a little arugula on each and place the top halves on top.
8. Activate the automatic program panini on the contact grill and select the desired cooking level. Place the panini on the lower plate, close the lid and adjust if necessary, then grill until golden brown and crispy.
9. Remove the finished panini, allow them to cool briefly and then serve immediately so that they remain nice and warm and crispy.

Tip

If you are in a hurry, you can also use ready-made paninis or pitta bread.

Info

Using the ZWILLING ENFINIGY Contact Grill with its special panini automatic program ensures that every panini or sandwich is grilled to perfection, with even grill marks and a delicious crust, depending on your taste and the desired degree of doneness. Its ease of use and quick preparation make the grill the ideal helper for quick and delicious meals.