For the ricotta filling
1 cup ricotta cheese (200g)
1 tablespoon chopped fresh oregano
2 tablespoons olive oil
Salt to taste
For the cheddar filling
2 cups grated cheddar cheese (200g)
1 tablespoon dried oregano
2 tablespoons olive oil
Salt to taste
For the dough
1 teaspoon active dry yeast
1 cup warm water (240ml)
1/4 cup olive oil
3 3/4 cups all-purpose flour (360g)
1 teaspoon salt
For the ricotta filling
1 cup ricotta cheese (200g)
1 tablespoon chopped fresh oregano
2 tablespoons olive oil
Salt to taste
For the cheddar filling
2 cups grated cheddar cheese (200g)
1 tablespoon dried oregano
2 tablespoons olive oil
Salt to taste
For the dough
1 teaspoon active dry yeast
1 cup warm water (240ml)
1/4 cup olive oil
3 3/4 cups all-purpose flour (360g)
1 teaspoon salt
Prepare the fillings: mix separately all the ingredients for each filling and reserve
Prepare the dough: in a processor, combine yeast, warm water, and olive oil
Mix rapidly and add olive oil, flour, and salt
Process until a homogeneous mass is obtained
Transfer to a floured surface
Knead the dough into four equal pieces
Preheat the oven to 250°C (very hot)
Open two pieces of dough into thin circles
Spread the ricotta filling over one circle, leaving a 1cm border free
Top with another circle and seal well by compressing the edges
Place in a 31cm diameter form, greased with oil
Repeat the same process with the remaining two pieces of dough and fill with cheddar cheese
Bake for 35 minutes or until golden brown
Serve warm or at room temperature
524 calories per serving (ricotta filling)
674 calories per serving (cheddar filling)
