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1
Start by making the bread.
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2
Put the flour in a mixing bowl and make a well in the centre.
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3
Grind some sea salt in the flour.
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4
Separately, dissolve the yeast and sugar in the tepid water.
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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.
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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.
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7
Otherwise, sprinkle a little extra flour on your counter.
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8
Plop the dough onto the floured surface and knead for 4-5 minutes until you have a silky and elastic dough.
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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.
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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.
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11
Meanwhile, chop and mix all the ingredients for the filling.
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12
When the dough comes out, after rising, preheat the oven to 350 F or 180 C.
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13
Divide the dough into 8 pieces.
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14
Roll into balls, using flour for dusting.
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15
Then roll into little frisbee shapes just over 1/4-inch (0.
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16
5 centimeter) thick.
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17
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.
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18
Add your herbs too.
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19
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.
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20
Dust with flour, do the same with all the others and move to a flour-dusted baking tray.
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21
Brush tops with olive oil.
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22
Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking.
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23
Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool.
