For the dough: 1 tablet of biological yeast for bread (15g), 1 teaspoon of salt, 1/2 cup plus 3 tablespoons of warm water (165ml), 3 cups of all-purpose flour (360g), 1/3 cup of melted butter (65g)
For the filling: 4 cloves of garlic minced, 4 cups of chopped radicchio leaves (140g), 3 medium tomatoes (360g) diced, 1 tablespoon of olive oil, 1 teaspoon of dried oregano
For the dough: 1 tablet of biological yeast for bread (15g), 1 teaspoon of salt, 1/2 cup plus 3 tablespoons of warm water (165ml), 3 cups of all-purpose flour (360g), 1/3 cup of melted butter (65g)
For the filling: 4 cloves of garlic minced, 4 cups of chopped radicchio leaves (140g), 3 medium tomatoes (360g) diced, 1 tablespoon of olive oil, 1 teaspoon of dried oregano
Make the dough: In a large bowl, dissolve the yeast and salt in warm water
Add the flour, melted butter, and mix well
Transfer to a floured surface and knead until smooth
Cover with plastic wrap and let rise at room temperature for about 1 hour
Preheat oven to 250°C (very hot)
Grease a large baking sheet with butter
Make the filling: In a medium pan, combine all ingredients and cook over high heat, stirring constantly, until liquid evaporates (about 10 minutes)
Roll out the dough with a rolling pin to obtain a disk of 35cm in diameter
Distribute the filling, filling half of the dough disk leaving a 1cm border
Fold the dough over the filling
With a fork, press the edge of the dough, closing it like a pastry
Bake in the preheated oven in the prepared baking sheet until golden brown and crispy (about 25 minutes)
Transfer to a serving platter and serve immediately
335 calories per serving
