Ajvar pizza rolls with black beans

Ingredients

Can of black beans (drained weight approx. 125 g)

Pack of pizza dough (400 g, approx. 36 x 24 cm, refrigerated section)

preparation

• Preheat the oven to 200°C (180°C fan-assisted). Clean and core the bell peppers, then dice them into 5 mm cubes. Finely dice the onion. Rinse the beans in a sieve under cold water and drain.
• Unroll the pizza dough with the parchment paper, spread with 100g of ajvar, and top with bell peppers, onions, beans, and cheddar cheese. Roll up the dough from the long side over the filling and cut into 18 slices, each about 2cm wide. Place the pizza rolls, cut side down, on a baking sheet lined with parchment paper. Bake in a preheated oven on the second rack from the bottom for 15-20 minutes, or until golden brown.
• Meanwhile, stir the yogurt until smooth, gently mix in 50g of ajvar, and season with salt and pepper. Pluck the parsley leaves from the stems and roughly chop them. Remove the pizza rolls from the oven, arrange them with the ajvar dip, and sprinkle with parsley before serving.

Ajvar is popular in the Balkan countries. There, housewives cook the tangy, fruity, and spicy paste themselves.

Classically made with roasted bell peppers, salt, pepper, chili peppers, but also with eggplant, lemon juice, vinegar, olive oil and spices.

In our country, ajvar comes in a tube or a jar, and is available in supermarkets or Turkish grocery stores.

It is available in mild and spicier versions and seasons meat, fish and vegetables, rice, dips or pasta sauces wonderfully.

Ajvar is known for its high paprika content.

rich in vitamins and contains numerous micronutrients and secondary plant compounds that have anti-inflammatory effects.

Unopened, store-bought ajvar will keep for ages in the pantry. Once opened, it should be refrigerated and used within a month.

Tip: Always use a clean spoon to remove the contents.