Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Utensils
For a baking tray approx. 28 cm in diameter, lined with baking paper
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. On a lightly floured surface, roll out the pastry to approx. 5 mm thick. Cut out circles approx. 10 cm in diameter.
Filling
Spread the tomato puree over the circles of dough and top with mozzarella, diced bacon and oregano.
Fold the dough twice, to create corners. Lay the pieces of dough closely together on the prepared tray, tips facing down.
Bake
For approx. 30 mins. in the bottom half of an oven preheated to 200°C.
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