for 4 person

Dough

350 g	light spelt flour
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g)
2 dl	water
3 tbsp	olive oil

Filling

100 g	tomato puree
150 g	mozzarella, torn
80 g	diced bacon (e.g. Fired Bacon)
½ bunch	oregano, leaves torn off

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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