For the dough: 


For the filling

  • 150 g black olives
  • 200 g sweet and sour peppers
  • 80 g Tuna
  •  anchovies


Thoroughly knead together all of the dough ingredients using tepid water in the summer and warmish water in the winter. Leave to rise in a bowl for 2 hours or prepare the dough the night before, wrap in cling film and store in fridge overnight. Drain all of the filling ingredients and dice up finely in a blender. Divide the dough into two equal parts and roll out. Put half in a baking tin lined with baking paper and evenly distribute the filling. Cover with the remaining dough and seal the edges well, brushing the surface with beaten egg. Cook for 35-40 minutes at 190/210°C.




FRUMENTA Pizza 1kg
Pizza flour 1kg > vai alla scheda