For the dough
- 0.75 oz. (21g) fresh yeast
- 6.7 fl oz. (200ml) lukewarm water
- 1 tsp. sugar
- 1/4 cup (60ml) olive oil
- 3 2/3 cups (480g) all-purpose flour (plus more)
- 1 1/2 tsp. salt
For the filling
- 4–6 tbsp. pesto rosso
- 7 oz. (200g) peperoni sausage or salami
- 2 spring onions, sliced
- 3.5 oz (100g) cherry tomatoes, sliced
- 3.5 oz (100g) mushrooms, sliced
- 4.4 oz. (125g) mozzarella cheese
- 1.7 oz. (50g) grated cheese (emmentaler or gouda)
For the finish
- 1 egg yolk
- 1 tbsp. milk
- salt, pepper
- grated parmigiano (optional)
- Add yeast, sugar and lukewarm water to a large bowl and mix until the yeast has dissolved. Let sit for about 5 minutes. Add the olive oil and mix in. Add flour and salt and knead until you get a nice smooth dough. Cover with a kitchen towel and let rise for about 40 minutes – the dough should double in size.
- While the dough is rising, prepare the filling. Slice the spring onions into fine rings, wash the tomatoes and half, clean the mushrooms and cut into slices. Dice the mozzarella and set all aside.
- Then the dough has risen enough, knead once more to get out the air and cut in half. Roll out each piece of dough into a large rectangle and place on a baking sheet lined with baking parchment. Spread some pesto in the center of the dough rectangle and leave a big boarder empty. Layer half of the ingredients for the filling on each dough rectangle – start with the peperoni, spring onions, tomatoes, mushrooms, mozzarella and grated cheese. Cut the border fan-like into stripes. Fold the big stripe on the short sides over the filling and then “braid” the stripes on the sides in a criss-cross battern over the filling until all is covered. Do the same with the second pizza bread. Cover with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 350˚F (180°C). Whisk the egg with milk, season with salt and pepper and brush the pizza breads. Sprinkle with grated parmesan (optional) and bake for 25-30 minutes. Serve hot.
- Enjoy baking!