For the ricotta filling
1 cup of peneirada ricotta (200 g)
1 teaspoon of fresh thyme, chopped
2 tablespoons of olive oil
Salt to taste
For the cheese suíço filling
2 cups of grated cheese (200 g)
1 tablespoon of oregano
2 tablespoons of olive oil
Salt to taste
For the dough
1 teaspoon of dry active yeast
1 cup of warm water (240 ml)
1/4 cup of vegetable oil (60 ml)
3 cups of all-purpose flour (360 g)
1 teaspoon of salt
For the ricotta filling
1 cup of peneirada ricotta (200 g)
1 teaspoon of fresh thyme, chopped
2 tablespoons of olive oil
Salt to taste
For the cheese suíço filling
2 cups of grated cheese (200 g)
1 tablespoon of oregano
2 tablespoons of olive oil
Salt to taste
For the dough
1 teaspoon of dry active yeast
1 cup of warm water (240 ml)
1/4 cup of vegetable oil (60 ml)
3 cups of all-purpose flour (360 g)
1 teaspoon of salt
Prepare the fillings: mix separately all ingredients for each filling and reserve
Prepare the dough: in a processor, combine yeast, water, and vegetable oil
Mix rapidly and add flour and salt
Process until obtaining a homogeneous dough
Transfer to a floured surface
Knead the dough on a floured surface and cut it into four equal pieces
Preheat the oven at 250°C (very hot)
Open two pieces of dough into circles of even thickness
Spread ricotta filling over one disk, leaving a 1 cm border free
Cover with the other disk and press edges together
Place in a 31 cm diameter pan, greased with oil
Repeat the same process with the remaining two pieces of dough and fill with cheese suíço
Bake for 35 minutes or until golden brown
Serve warm or at room temperature
524 calories per serving (ricotta filling)
674 calories per serving (cheese suíço filling)
