DOUGH PART 1:

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1 tbsp dry active yeast

2 tbsp sugar

1 cup warm water

1 cup all purpose flour

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DOUGH PART 2:

1 ½cups all purpose flour

2 tsp kosher salt

⅓ cup olive oil

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GARLIC BUTTER:

4 tbsp unsalted butter

¼ tsp kosher salt

½ tsp garlic powder

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CHEESE MIXTURE:

3 cups freshly grated mozzarella

1 ¼ cup feta

handful of freshly chopped parsley

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DOUGH:

1. In a large mixing bowl combine the dry active yeast, sugar, warm water, and 1 cup of all purpose flour. Mix together then cover with a damp paper towel and let sit for 10 minutes.

2. After 10 minutes, add 1 ½ cups of all purpose flour, 2 tsp kosher salt, and ⅓ cup of olive oil. Roughly mix together then knead the dough on an oiled surface for 8-10 minutes. Separate into 10 dough balls, then cover and let them rest for 10 minutes.

   GARLIC BUTTER:

3. Melt the unsalted butter and combine ¼ tsp kosher salt and garlic powder. Mix.

   CHEESE MIXTURE:

4. In a large mixing bowl, combine freshly grated mozzarella, feta, and freshly chopped parsley. Mix until well incorporated.

   ASSEMBLE:

5. On a floured surface, roll out the dough balls to about 1 cm thick. Add mozzarella to the outer rim of the dough and fold over to create a stuffed crust. Shape so it is in the shape of an oval with two pointed ends.

6. Place the shaped dough on a lined baking sheet, add the garlic butter to the inner portion of the dough. Then brush a light egg wash over the outer rim and add the cheese mixture on the inner portion.

7. Bake at 200F for about 25 to 30 minutes.