Preheat oven to 375 . Line 10x15 baking pan with parchment or trimmed
clean brown paper. In nonstick skillet heat 1 tb oil over med-high heat.
Add onion, mushrooms, walnuts, thyme and cracked pepper; cook until
vegetables soften, about 8 minutes. Add wine; cook until most of liquid
evaporates, about 3 minutes.
Remove from heat; stir in scallions. Transfer to bowl.
In same skillet heat remaining oil over high heat. Add pepper strips;
cook until just softened, about 6 minutes. Remove from skillet; reserve.
To same skillet add zucchini, salt, pepper and nutmeg; cook until
softened, about 5 minutes. Remove fromo heat. On lightly floured surface
roll pizza dough into 13x16 rectangle. Transfer to baking pan. At each
corner of dough cut out 2" square; reserve scraps for decoration, if
desired. Combine yolk with 1 tb water.
Spread mushroom mixture down center of dough, about 4" wide, leaving
side notched ends empty. Top mushroom mixture with ham, then cheese,
zucchini mixture and pepper strips. Brush some of yolk mixture around
each cut corner. Fold short ends of dough over filling.
Using scissors cut out dough on either side of filling into 1" wide
strips, cutting in from outside edge to within 3/4" of filling. Brush
bottom and top ends with some of yolk mixture. Crisscross strips over
filling, pulling a little to bring 3/4" uncut dough up around filling.
Brush with yolk mixture; sprinkle poppy seeds over and/or decorate with
dough scraps, if desired.
Let rise 20 minutes in warm place. Bake 45 minutes or until crust is
golden and filling sizzles. Cool 10 minutes bofore slicing.
TIP-
Can freeze just before dough rises for up to 3 weeks. Thaw in
refrigerator 4 hours. Let rise 20 minutes in warm place before baking.
