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
How it's done
Mix the flour and salt in the food processor bowl. Add the yeast, water and oil, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1 hr.
Combine the tomato puree, parmesan and water, mix in the anchovies and artichokes.
On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Add the mozzarella, tomatoes, cheese and oregano. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, form a wreath shape on a baking tray lined with baking paper, allow to rise at room temperature for approx. 15 mins.
Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve lukewarm.
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