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1
Sift the flour into a mixing bowl.
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2
Stir in the salt and yeast, then the warm water and olive oil.
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3
Mix as best you can, either with your hands or with a dough hook attachment on your mixer, eventually forming into a ball.
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4
Dust a work surface with flour and knead the dough for several minutes, until smooth and springy.
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5
Cover and leave in a warm place for 30 minutes, while you prepare the filling.
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6
Heat the oil in a frying pan and soften the onions, garlic and mushrooms.
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7
Add the whole tomatoes, oregano, dried basil (if using) and chopped olives to the pan and cook for about five minutes, stirring often, until the tomatoes are soft but whole.
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8
Remove from the heat.
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9
Take out the risen dough and break into four pieces.
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10
Roll out one section of the dough on a floured surface until you have a circle about 20cm across.
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11
It will be quite thin.
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12
Lay on an oiled baking sheet and brush a 2cm border with egg.
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13
Smear the rest of the dough with a spoonful of tomato sauce.
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14
Pile a quarter of the filling on one half, plus a bit of both cheeses, fresh basil (if using) and a grinding of pepper.
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15
Fold over the unfilled half, press the edges and seal with a fork.
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16
Brush the egg mixture over the top.
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17
Repeat with the remaining pieces and then bake for 15 minutes at 400F, until puffed and golden.
