Ingredients
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225 g all-purpose flour
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1/2 teaspoon salt
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7 g fast-rising active dry yeast
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150 ml water
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25 ml olive oil
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1 red onion, finely chopped
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4 -6 mushrooms, sliced
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2 cloves garlic, minced
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2 tablespoons olive oil
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10 black olives, pitted and chopped
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200 g cherry tomatoes (about 15)
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1 teaspoon dried oregano
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2 teaspoons dried basil or 10 fresh basil leaves
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100 g feta cheese (about 3/4 cup crumbled)
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4 tablespoons parmesan cheese
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1 large egg, beaten with a splash of milk
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fresh ground black pepper
Instructions
- Sift the flour into a mixing bowl.
- Stir in the salt and yeast, then the warm water and olive oil.
- Mix as best you can, either with your hands or with a dough hook attachment on your mixer, eventually forming into a ball.
- Dust a work surface with flour and knead the dough for several minutes, until smooth and springy.
- Cover and leave in a warm place for 30 minutes, while you prepare the filling.
- Heat the oil in a frying pan and soften the onions, garlic and mushrooms.
- Add the whole tomatoes, oregano, dried basil (if using) and chopped olives to the pan and cook for about five minutes, stirring often, until the tomatoes are soft but whole.
- Remove from the heat.
- Take out the risen dough and break into four pieces.
- Roll out one section of the dough on a floured surface until you have a circle about 20cm across.
- It will be quite thin.
- Lay on an oiled baking sheet and brush a 2cm border with egg.
- Smear the rest of the dough with a spoonful of tomato sauce.
- Pile a quarter of the filling on one half, plus a bit of both cheeses, fresh basil (if using) and a grinding of pepper.
- Fold over the unfilled half, press the edges and seal with a fork.
- Brush the egg mixture over the top.
- Repeat with the remaining pieces and then bake for 15 minutes at 400F, until puffed and golden.