This is a closed pizza in the shape of a crescent with a filling of tomatoes and mozzarella. For the first time, the appetizer was prepared in Salento more than 200 years ago, using leftovers from another dish. Now classic Italian pizza is on the menu of many expensive restaurants.
Ingredients
- Mozzarella - 200 g
- Tomatoes - 1 piece
- Basil - 2 twigs
- Ground black pepper - to taste
Step-by-step cooking recipe
Mix warm water, sugar and yeast.
Add a couple of spoonfuls of flour, mix and remove to a warm place for 15 minutes.
Sift the remaining flour into a wide bowl, add butter, salt, sourdough and knead the dough. Cover with plastic wrap and put in the heat for another 30 minutes.
Slice the tomato and mozzarella. Tear the basil into small pieces with your hands.
Roll out the dough into a thin cake. Put the chopped ingredients on one half, pepper.
Cover the filling with the free half of the blank, seal the edges tightly.
Place on a covered baking sheet, sprinkle with water and bake for 20 minutes in an oven preheated to 200 degrees.
