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1
DOUGH: Combine your dry ingredients.
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2
Mix your wet ingredients together, and then add to your dry ingredients.
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3
Mix to form a smooth dough.
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4
Split into two, shape into rectangles and place on greased baking trays.
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5
You should make the rectangles quite thin - around 1/2cm.
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6
Sprinkle with flour, covert with a damp tea towel, and leave in a warm place for 30-45 minutes.
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7
Preheat your oven to 160C.
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8
Make sure all your meats are cooked and chopped, apart from your pepperoni.
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9
Combine your tomato paste, water and garlic powder in a bowl.
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10
Add your chopped meats.
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11
When your dough has proven, stretch it out again too make it a little less than a cm thick, keeping your rectangle shape.
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12
On half of each of your rectangles, add 1/4 of your cheese.
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13
Top this with your meat and tomato mix, half on each rectangle.
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14
Layer on pepperoni and the rest of the cheese.
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15
Fold your dough over and seal the edges, creating a pocket.
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16
It's really important those edges are sealed up tight - you don't want cheese going everywhere!
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17
Optional: brush the tips with a little Olive oil and sprinkle with rock salt.
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18
Alternatively, sprinkle with parmesan and mixed herbs.
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19
Bake in the centre of your oven for 20-25 minutes, or until it starts to brown off a little.
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20
Serve and enjoy!
