|100 ml||fresh chillies — 573|
|300 g||cheese — soft, mixed with mascarpone|
|salt — to taste|
Pre-heat oven to 250 C.
Put the flour in to a bowl and just add enough water to make a dough – add it a little at a time.
Knead for about 10 minutes until you have a smooth and velvety consistency that isn’t too soft.
Cover with a damp cloth or a piece of cling wrap and allow to rest for an hour.
Divide the dough in two sections, one bigger than the other – roll out the larger one and put into a well oiled baking dish – around 30 cm.
Cut the cheese into smallish cubes and place them on the rolled out dough, and then roll out the other piece of dough and place it over the diced cheese before brushing the top generously with olive, sprinkling with salt and then pinching the dough to make some holes.
Place the dish into the oven for 10 minutes at 250°C.
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