Serves: 2 (Medium size) Preparation time: 20m Cooking time: 20m Ready in: 1:10

Ingredients

For the dough

500g. all-purpose flour
2 sachets of dry yeast (16 g.)
400ml water slightly warm, not too hot
1 tsp. sweet sugar (optional)
1 tsp. tsp salt
2-3 tsp. tablespoons olive oil

For the sauce

3 mature tomatoes, grated and drained
10 cherry tomatoes cut in half
250g. Greek feta cheese
10 black olives, pitted
10 fresh basil leaves
olive oil
oregano

Preparation method

step 1
Add in a bowl all solids and stir well. Pour over the water and stir with a fork until the mixture becomes even.

step 2
Once the mixture is stabilized, sprinkle with flour and stir again until you can grasp the mixture without sticking to your hands. Be carefull, do not put too much flour because it will tighten. Just put enough to prevent sticking.

step 3
Dust some flour on a surface and knead the mixture until smooth. If it starts to stick throw a little flour. Give the mixture a ball shape and drop 2-3 tablespoons of olive oil, knead a little longer and cover with a towel for 1 hour. The warmer the place toy put it to rest, the best it will rise.

step 4
Preheat the oven to 200 º C and place the rack a position lower than the average.

step 5
Divide the dough in half and open it on a floured bench in a thin round sheet. If you do not want to bake the remaining dough immediately, store in the refrigerator.

step 6
Grease a baking pan very lightly and put inside the dough. Spread evenly in the center first fresh tomato, then olives and cherry tomatoes and finally scatters of feta cheese and basil leaves. Finally, sprinkle with oregano and sprinkle with a few drops of olive oil.

step 7
Bake for 15-20 minutes, depending on your oven, until the dough is golden brown and the cheese is melted.

Source: Olive magazine
Chef: Dimitris Skarmoutsos