We start by preparing the dough:
In a small bowl add the sugar and yeast; pass them with a teaspoon until the composition becomes liquid; keep the bowl in a warm place for 10-15 minutes, during which time the yeast will rise.
Sift the flour into a bowl, add the spices to taste (salt, rosemary and cumin), leavened yeast and then, little by little, warm water.
Mix all the ingredients and knead the dough, gradually adding the oil.
Cover the dish with a clean towel and keep it warm until it doubles in volume.
Meanwhile we prepare the composition:
Peel a squash, grate it and chop it with an electric chopper. We leave them in a sieve, squeezing them occasionally, to eliminate the excess juice contained.
Knead the bellows cheese and grate the cheese, add the zucchini and the 3 eggs, season to taste and sprinkle with green basil. Mix all ingredients until completely homogenous.
From the raised dough, spread a uniform sheet, not very thick. Place it in the cooker bowl, previously greased with a little melted butter, add the pumpkin composition and the excess pie sheet over it. Color with tomato slices and grease with egg yolk.
Bake the pie at 150 degrees for about 55 minutes.
Let it cool gradually in the pot.
Serve cold, with appetite!