Ingredients
На 1 кг теста
- 900 g of type 00 flour
- 440 gr of wate
- 25 g of brewer's yeast
- 30 gr of extra virgin olive oil
- 20 g of fine salt
for the dressing
- 200 gr of green olive paté (see the product)
- 800 gr of fiordilatte mozzarella
- 400 gr of zatterini tomatoes
- fresh basil
- oil and salt to taste
recipe
Mix the flour with the water in which the brewer's yeast will have dissolved, add the oil and salt. Form a ball with the dough, let it rise in a floured bowl, covered with a cloth, for about 1 hour and a half. Divide the dough into four parts and roll it out into 4 thin discs. Arrange them on a baking sheet brushed with oil. Cut the mozzarella into cubes and dry it on absorbent kitchen paper. Arrange it on the pasta, sprinkle with the cherry tomatoes cut in quarters and with the patéseason with oil and a pinch of salt. Bake at 200 degrees for 15 minutes. Sprinkle with the chopped fresh basil and serve.
