Preparation

dilute the yeast in warm water and mix in the flour with a pinch of salt and oil. work the dough, kneading the floured table until very smooth. let it grow for 3 hours. open the dough to a thickness of about 1 centimeter, spread the tomato sauce, anchovies, mozzarella and olives. splash oregano. bring to the hot oven until the dough is golden brown.
yield: 1/2 kilo

Ingredients

  • 1/2 kg of wheat flour
  • 2 bread yeast tablets
  • 1/2 cup vegetable oil
  • 8 anchovy fillets
  • 8 slices of mozzarella
  • black olives, sliced ​​onions, oregano and tomato sauce to taste
  • 1/2 cup shaking water