|1.||Ham Filling||40 Column|
|2.||Black olives Filling||50 Column|
|3.||Hard cheese Filling||300 Column|
|4.||Oregano Filling||3/4 art. l|
|5.||Olive oil Filling||1 art. l|
|6.||Salt Filling||1/4 Tsp|
|7.||Mashed Tomato Filling||150 Ml|
|8.||Sugar Dough||1 art. l|
|9.||Dry yeast Dough||1 pack|
|10.||Hot water Dough||250 Ml|
|11.||Salt Dough||1 Tsp|
|12.||Olive oil Dough||3 art. l|
|13.||Flour Dough||500 Column|
Put yeast and sugar in warm water and leave to come. Put flour, salt and olive oil in a bowl. When the yeast begins to foam, pour them into the flour mixture and knead the dough. Set the dough to rise for 2 hours or until its volume doubles.
Cut the ham and olives, grate the cheese and set aside.
Preheat the oven to 190C. When the dough rises, divide it into 15 equal balls and press them with your palm to a thickness of about 1.2 cm.
Place the dough pieces on a baking sheet covered in paper and place on each tomato sauce.
Bake for 15 minutes or until the dough is ready. Remove the leaf from the oven, add the grated mozzarella cheese, ham and olives. Put back in the oven and bake for another 5 minutes or until the cheese melts and becomes a golden brown.