Put the flour in a suitable bowl, make a dent in it. Crumble the yeast into it. Melt it with 200 ml of lukewarm water. Spread sugar, salt and oil evenly on the rim. Knead everything together into a smooth dough. Shape into a ball, brush with oil and leave for half an hour with the lid closed.
In the meantime, clean leeks, cut into 2 cm thick rings, rinse under running water and drain well.
Heat 30 g butter in a large frying pan, pour in half of the leek pieces evenly and pre-cook over medium heat for 4-5 min. Pre-cook the remaining leek rings in the remaining butter as well. Dice the Katen ham and feta cheese, halve the cherry tomatoes.
Line the juice pan of the oven with parchment paper. Roll out the dough on the floured surface to the size of the juice pan and place it on it. Press up the edges a tiny bit.
Spread the firm leek rings evenly on top with the browned cut side down. Intersperse the remaining loose pieces with. Spread tomato halves evenly over top with cut side down. Sprinkle cheese and ham cubes on top.
Bake in the heated oven on the 2nd rack from the bottom at 200 degrees for 40-45 min (gas 3, convection oven for half an hour at 180 degrees ). Cool on a broiler for 10-12 min.
Tip: Always use an aromatic ham, it will give your dish a wonderful n
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