• 2 pinsas (or 4 flatbreads)
  • 1 cucumber
  • ½ teaspoon salt
  • 1 zucchini
  • 1 eggplant
  • 250 grams cherry tomatoes
  • 200 grams crème fraîche
  • 1 teaspoon oregano
  • 100 grams quark
  • Leaves from 2 sprigs of mint
  • ½ lemon
  • Capers for garnish
  • Salt and pepper

Summer is coming! And that means spending lots of time in the garden and outdoors. What could be better than sitting in the sun with a delicious snack or light dinner? We have another delightful recipe for you, packed with vegetables, of course. How about a crispy pinsa with crème fraîche, golden-brown roasted vegetables paired with a wonderfully creamy and refreshing tzatziki that you can use both as a topping and as a dip. And if you really want to embrace the summer vibe? Grill the vegetables not in a grill pan but on the barbecue. Just as delicious!

Total votes: 6


  • Prepare the pinsas (or flatbreads) according to the instructions on the packaging.
  • Grate the cucumber coarsely and place it in a bowl sieve along with the salt. Hang the bowl sieve over a bowl and let the grated cucumber drain until you are ready to make the tzatziki. Squeeze out as much moisture as possible from the cucumber occasionally.
  • Slice the zucchini into strips, the eggplant into slices, and halve the cherry tomatoes.
  • Heat a grill pan over high heat and grill the zucchini and eggplant slices in batches until they have golden-brown grill marks and are cooked through. Remove them from the grill pan and sprinkle with oregano.
  • Mix the drained cucumber with the quark and season with pepper and salt.
  • Season the crème fraîche with pepper and salt, then spread it over the pinsas. Top the pinsas with the grilled vegetables and half of the tzatziki. Serve the remaining tzatziki on the side. Add capers to taste. Serve immediately.

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