Ingredients
Dough
- 3 cups of wheat flour 12.7 oz (360g)
- 0.35 oz of instant dry yeast (10g)
- 2 tbsp of sugar 0.35 oz (10g)
- 1 unit of egg
- 1/4 cup of oil 2 oz (60 ml)
- 1 cup of warm water 8.1 oz (240 ml)
- 1 tsp of salt 0.2 oz (5g)
Topping
- 1/3 cup of tomato sauce 2.7 oz (80 ml)
- 8.8 oz of chopped mozzarella (250g)
- 5.3 oz of chopped ham (150g)
- 3 units of boiled and chopped egg
- 1/2 cup of sliced green olives 1.76 oz (50g)
- 1/2 cup peas 2 oz (60g)
- 1/2 unit sliced onion
- 2 tbsp of olive oil 0.9 oz( 26 ml)
- Oregano to taste
Instructions
- Place the wheat flour, dry yeast and sugar in a bowl and mix
- Make a well and add the egg, oil, warm water and salt
- Mix well with a spatula until it becomes an elastic dough
- Cover the bowl with a cloth and let it rise in a warm place without a draft for 30-40 minutes
- Grease the bottom and sides of a 13.4 inches x 9.8 inches (34cmx25cm) baking dish with a little oil
- Transfer the soft dough
- Spread it with greased fingertips
- Cover again with a cloth and let it rise again for more 30-40 minutes in a warm place without a air stream.
- After this time, start adding the topping ingredientesTomato sauce, spread gently
- Top with mozzarella, after ham, boiled egg, green olive, pea, onion, olive oil, and orégano.
- Place in the preheated oven at 392°F (200ºC) for around 40 minutes
Notes
Valid to: Immediate consumption preferably, but it can be stored for up to 3 days under refrigeration – If you don’t want to use the dough right away, you can leave it in the bowl, well wrapped with plastic film, and store it in the fridge for up to 2 days.
