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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by making the bread. | 2. Put the flour in a mixing bowl and make a well in the centre. | 3. Grind some sea salt in the flour. | 4. Separately, dissolve the yeast and sugar in the tepid water. | 5. Pour the water mixture into the well and use a beater with dough hooks to mix until you have a ball of dough and all the water is absorbed. | 6. At this point, I usually find my little hand mixer hasn't been able to mix all the flour into the dough so I pour out the loose flour bits onto the counter and use that as my base for kneading. | 7. Otherwise, sprinkle a little extra flour on your counter. | 8. Plop the dough onto the floured surface and knead for 4-5 minutes until you have a silky and elastic dough. | 9. Put the dough in a bowl, cover with a tea towel, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour. | 10. My experience has been that an oven (warmed by being turned on for just a minute and then switched off again) is the best place for rising dough. | 11. Meanwhile, chop and mix all the ingredients for the filling. | 12. When the dough comes out, after rising, preheat the oven to 350 F or 180 C. | 13. Divide the dough into 8 pieces. | 14. Roll into balls, using flour for dusting. | 15. Then roll into little frisbee shapes just over 1/4-inch (0. 5 centimeter) thick. | 16. Spread tomato sauce of the surface of the dough (just lightly, you don't need a lot), place a good spoonful of your filling into the middle of each along with some chunks of mozarella cheese and a bit of parmesan. | 17. Add your herbs too. | 18. Season with salt and pepper before brushing the edges with a little water and then folding the rounds in half, pushing their edges to seal. | 19. Dust with flour, do the same with all the others and move to a flour-dusted baking tray. | 20. Brush tops with olive oil. | 21. Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking. | 22. Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	kg		889.4927	0.0	197.8871	4.9971
water	1	pint	tepid	-	-	-	-
yeast	1	ounce		52.4466	5.789	6.7699	0.2551
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
sea salt				889.4927	0.0	197.8871	4.9971
flour				-	-	-	-
pick selection vegetable zucchini black olive			mushrooms	889.4927	0.0	197.8871	4.9971
meat parma ham			cooked	889.4927	0.0	197.8871	4.9971
mozzarella cheese	1		ripped	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
tomato sauce	1/2	cup		-	-	-	-
herb			assorted basil	-	-	-	-
extra virgin olive oil				889.4927	0.0	197.8871	4.9971
black pepper			ground	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.