Dissolve the sugar in warm milk. Sprinkle the yeast and let stand for 10 minutes. To connect corn and wheat flour, add salt and sift. Add dry ingredients to liquid mixture and oil. Knead to a smooth dough, but not for very long. Minutes 6 enough. The dough roll into a ball, put half an hour in a bowl in a warm place, covered with a towel. The bowl preferably oil, that would not stick the dough.

Bell peppers, zucchini clean from the skin and stems. (my peppers were frozen, so I held them in boiling water and the skin is well-starred)All cut into small cubes.

Tomato I, too, was frozen. As it is held under hot water and peel immediately withdrew. Peeled tomatoes cut into cubes, as pictured.

Put vegetables in a dry pan, and salted to taste, simmer until evaporation of all the liquid on the fire more than the average. When the vegetables are fresh, then fill them with water, that the water covered them, and also simmer until evaporation of all the liquid.

Remove the dough from the bowl, punch down, and put in a greased form, spread it across the bottom and making a fairly high sides. I rolled out the dough, and distributed directly in the form. (I shape diameter 30cm)

Cheese +sour cream+turmeric+Sol b=beat with a mixer until smooth.

To lay out cottage cheese in the cooled vegetables and mix well everything. Try on salt. Cottage cheese-vegetable mixture spread on the dough, spread with a knife and gently bent the edges inwards and press them to the cream cheese. Cover with foil. On 50 minutes put in a preheated 180 degree oven. After this time remove the foil and Topcem at the same temperature until Golden brown. (foil need that the dough does not start to burn before the filling is baked.)Perhaps with another oven will need different time. And I just like to be sure that the filling is cooked)

And here a pie)right out of the oven!

That's when cold)

And here already cut... Ate!

Bon appetit!