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.

Makes 6

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

1. Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.                                                                             
2. 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.
3. 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)
4. 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

1. Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.                         
2. 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.
3. Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
   

   
4. Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
5. Bake in a preheated oven at 185 deg for approx 25-30 minutes.