For the pizza strudel, knead all ingredients for the dough into a smooth yeast dough for at least 5 minutes and let rise in a warm place for about 30 minutes.
Chop or grate the ingredients for the filling and mix. Preheat the oven to 220°C top and bottom heat.
Roll out yeast dough on a floured surface, not too thinly, place filling on top and press together compactly. First fold the broad sides, then the long sides of the dough over the filling and place the strudel on a silicone mat or baking paper.
Poke 3 holes in the top of the dough with a skewer to allow hot air to escape and prevent the strudel from bursting. Brush with olive oil, sprinkle with thyme and bake for 35-40 minutes. Let the pizza strudel rest for a few minutes before cutting.