For the dough
1 packet of biological yeast for bread (15g)
1 tablespoon of salt
1/2 cup plus 3 tablespoons of warm water (165ml)
3 cups of wheat flour (360g)
1/3 cup of melted butter (65g)
For the filling
4 cloves of garlic, minced
4 cups of radicchio leaves, chopped (140g)
3 medium tomatoes, diced (360g)
1 tablespoon of olive oil
1 tablespoon of dried oregano
For the dough
1 packet of biological yeast for bread (15g)
1 tablespoon of salt
1/2 cup plus 3 tablespoons of warm water (165ml)
3 cups of wheat flour (360g)
1/3 cup of melted butter (65g)
For the filling
4 cloves of garlic, minced
4 cups of radicchio leaves, chopped (140g)
3 medium tomatoes, diced (360g)
1 tablespoon of olive oil
1 tablespoon of dried oregano
Prepare the dough: in a large bowl, dissolve the yeast and salt in water
Add the flour, melted butter, and mix well
Transfer to a floured surface and knead until smooth
Cover with clean cloth and let rise until double its volume (about 1 hour)
Preheat oven to 250°C (very hot)
Grease a large baking dish with butter
Prepare 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 35 cm diameter
Distribute the filling, filling half of the dough disk, leaving a 1 cm border
Dough over the filling
With a fork, press the dough's edge, closing it like a pastry
Bake in preheated oven at the prepared baking dish until the dough is golden and crispy (about 25 minutes)
Transfer to a serving plate and serve immediately
335 calories per portion
