for 8 pieces

Pastry dough

400 g	white flour
1 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
2 tbsp	olive oil
2 ½ dl	milk
50 g	dried tomatoes, finely chopped
1 tbsp	green olive tapenade
1 tsp	dried oregano

How it's done

Pastry dough

Mix the flour, salt and yeast in a bowl. Add the remaining ingredients, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hrs. until doubled in size.

Shape

On a lightly floured surface, roll out the dough to approx. 1 cm thick. Cut out 8 circles (each approx. 10 cm Ø), place on a baking tray lined with baking paper. Leave to rise for about another 30 mins.

To cook

for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack.

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