Dough

NutritionSortLoading...
Loading...

500 grams all-purpouse flour

100 grams whole wheat flour

2 tsp instant yeast

10 grams salt

480 grams water

1 tsp honey

Select allAdd

SortLoading...
Loading...

Toppings

3 small spring onions

1 small head of broccoli

2 small zucchini

1 tbsp olive oil

1 tsp salt

2 sausages

150 grams shredded mozzarella

50 grams pecorino romano

Select allAdd

1. Add all your dough ingredients into a large mixing bowl and mix with a bread whisk until just combined and comes together in a ball. 

2. Place a moist towel over the top and let rest for a few hours or until the dough doubles in size.

3. Slice up your veggies into similar sized thin pieces so everything cooks evenly and completely when baking. 

4. Add all the veggies to a large mixing bowl and season generously with olive oil and salt, then mix.

5. Remove the towel from the dough and, with wet hands, fold the dough over a few times into a smooth ball. 

6. In a large baking pan, oil the surface generally so the dough won’t stick. 

7. Dump the dough into the pan, press down lightly, then cover again with the moist towel until it spreads out into the entire pan, about 1-2 hours.

8. Spread around the ground pork evenly on the dough followed by the seasoned veggies.

9. Using your fingers, press the veggies and meat into the dough. 

10. Top with the shredded cheese and bake at 230°C for 30-40 minutes.

11. Add the grated pecorino and let cool completely before removing from the pan or slicing.