Ingredients
Scale
- Dough:
- 500g all-purpose flour
- 10g instant yeast
- 300ml warm water
- 2 tbsp olive oil
- 1 tsp salt
- Filling:
- 200g mozzarella cheese, shredded
- 100g sun-dried tomatoes, chopped
- 50g fresh basil leaves
- 2 garlic cloves, minced
- Topping:
- 2 tbsp olive oil for brushing
- 1 tsp dried oregano
Instructions
- In a large bowl, combine flour, yeast, salt, and olive oil. Gradually add warm water and knead until a smooth dough forms.
- Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two parts.
- Roll out one part into a large circle and place it on a baking sheet. Add the filling: spread mozzarella, sun-dried tomatoes, basil, and garlic in the center, leaving edges free.
- Shape the second dough piece into a ring around the filling to create a volcano effect, then seal the edges.
- Brush the top with olive oil and sprinkle with oregano. Bake for 20-25 minutes until golden and puffed.
- Allow to cool slightly before serving to let the flavors meld.
Notes
For a spicier version, add chili flakes to the filling. Ensure the dough is handled gently to maintain the volcano shape.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: Italian
Nutrition
- Calories: 350 per serving
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 12g