Ingredients

For the dough:

• 1 tsp of caster sugar
• 1 tbsp of active dry yeast
• warm water (240ml)
• plain flour (180g) + extra for dusting
• whole wheat flour (180g)
• 1 tbsp olive oil
  
  

For the filling:

• punnet of cherry tomatoes (200g)
• a few leaves of basil
• 1 shallot
• 2 cloves of garlic
• a glug of olive oil
• a squeeze of tomato purée
• a handful of spinach
• a pack of bresaola slices (80g)
• grated mozzarella (25g)
• feta (50g)
• 1 egg, beaten
  
  

Recipe

stir the sugar and the yeast into the warm water and let it sit for about 10 minutes.
mix the flours, with the yeast mixture, olive oil and a generous pinch of salt.
flour a surface and tip out the dough to knead it for about 10 minutes until smooth then transfer to an oiled bowl.
cover and leave it for about 1 hour, or until doubled in size.
chop the cherry tomatoes and the basil, finely dice the shallot and grate the garlic.
heat the oil in a pan and chuck in the shallot and garlic to soften slightly before adding the tomatoes and basil.
squeeze in the tomato purée and add the spinach to let everything cook out and the spinach wilt.
preheat an oven to 200ºC.
flour a surface again, cut the dough in half and chill or freeze one part.
roll out half of the remaining dough into a thin circle.
spoon half of the tomato filling into the middle of the dough, then scatter over the some bresaola, mozzarella and crumbled feta.
fold the dough over to create a half moon shape and seal it by crimping the edges with a dab of water.
repeat with a second one and lay both on a baking tray before brushing with beaten egg.
bake in the oven for 15-20 minutes, until the dough has browned and puffed up.
serve with a crisp dressed salad.


serves 2