What you need
For the dough
500gr / 17oz all-purpose flour
2 sachets of dry yeast (16 gr.)
400ml lukewarm water
1 tsp sugar
1 tsp salt
2-3 tablespoons olive oil
For the toppings
3 ripe tomatoes, grated and drained
10 cherry tomatoes cut in half
250gr / 9oz Greek feta cheese
10 Latrovalis Kalamon pitted olives
10 fresh basil leaves
Extra virgin olive oil
Dried oregano
How to prepare
Add the flour, yeast, sugar, and salt in a bowl and stir well. Pour over the water and stir with a fork until the mixture becomes even.
Sprinkle with flour and stir again until you can grasp the mixture without it sticking to yourhands.
Be careful do not put too much flour because it will tighten the dough. Just add enough to prevent it from sticking.
Dust some flour on a surface and knead the mixture until smooth. If it starts to stick, dust
with a little flour. Shape the dough into a ball and smear both the dough and he bowl with
2-3 tablespoons of olive oil. Place it in the bowl, cover with a towel, and let it rest for at
least 1 hour. The warmer the place you put it to rest, the faster it will rise.
Preheat the oven to 200C / 390F and place the rack in a low position.
Divide the dough in half and, on a floured bench, spread each half in a thin round sheet. If
you do not want to bake the remaining dough immediately, store in the refrigerator.
Grease a baking pan very lightly and lay the dough. Spread evenly in the center first the
fresh tomato puree, then the olives and the cherry tomatoes and finally the feta cheese
crumbled and the basil leaves. Sprinkle with the oregano and a few drops of olive oil.
Bake for 15-20 minutes, depending on your oven, until the dough is golden brown and the
cheese is melted.
Ready for an amazing Friday dinner with friends!!
Nutrition Titbit
Olives
are
particularly
rich
in
antioxidants,
including
oleuropein,
hydroxytyrosol,
tyrosol,
oleanolic
acid,
and
quercetin.
