This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.
I made the dough yesterday and left in fridge overnight so it was ready to use today.
For the Dough:-
400g Bread Flour
7g Dried Yeast
300ml Luke warm water (approx 35-40 deg C)
1 tsp caster sugar
1 tsp salt
- Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.
- Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
- Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
- Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.
For the Filling:-
8-10 cherry tomatoes – halved or quarted
Edam cheese – cut into cubes
2 tsps of Mixed Italian Herbs
2 tsps of olive oil
Salt & pepper
- Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.
- Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
- Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
- Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
- Bake in a preheated oven at 185 deg for approx 25-30 minutes.