Veggie Burger Taco

Method

1. Place a bowl on a scale and add 75 g of flour.
2. Add 35–37 g of water, black pepper, a drizzle of olive oil, and 1 g of dry yeast.
3. Mix with a fork, then knead with your hands until a dough forms. Cover and let rest for 30 minutes (or at least 10 minutes if short on time).
4. While the dough rests, prepare the filling: grate half a zucchini, one garlic clove, a piece of bell pepper, and one boiled potato (microwave 5 minutes at maximum power).
5. Season the grated vegetables with salt and mix well.
6. Shape the mixture into a patty; optionally coat with breadcrumbs.
7. Heat a pan with olive oil over high heat, then add the patty. Lower the heat and cook for 3 minutes per side.
8. Roll out the rested dough into a thin round with a rolling pin.
9. Remove the cooked patty from the pan. Add a little olive oil and cook the rolled dough, covered, until golden on both sides.
10. Spread pesto on the cooked dough base while still in the pan.
11. Add grated mozzarella, the veggie patty (in pieces), sliced spring onion, arugula, and carrot.
12. Optionally add a strip of mayonnaise.
13. Fold the taco and serve immediately.