500 g of ripe pumpkin, cut into cubes
1 sprig of rosemary
1 packet of vegetable broth
1 cup (ch) of olive oil
1 cup (ch) of milk
3 eggs
1 tablespoon of active dry yeast
2 cups of all-purpose flour
1 teaspoon of salt
150 g of fresh cheese, cut into slices
1 teaspoon of oregano
500 g of ripe pumpkin, cut into cubes
1 sprig of rosemary
1 packet of vegetable broth
1 cup (ch) of olive oil
1 cup (ch) of milk
3 eggs
1 tablespoon of active dry yeast
2 cups of all-purpose flour
1 teaspoon of salt
150 g of fresh cheese, cut into slices
1 teaspoon of oregano
In a pressure cooker pot, place the pumpkin cubes and cover them with water
Add the rosemary, vegetable broth, and let it cook for five minutes after the cooker starts
Drain well and mash with a fork. Reserve
Blend the olive oil, milk, eggs, yeast, flour, and salt in a blender
Transfer to a bowl and mix well with the mashed pumpkin
In a medium-sized round cake pan, greased and floured, place half of the mixture, top with cheese slices, sprinkle with oregano, and cover with the remaining mixture
Put it in a preheated oven at 350°F for 20 minutes.
