Massa
400 g of cooked and mashed sweet potato
1 tablet of biological yeast (15 g)
1 cup of warm milk
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of cumin
500 g of wheat flour
Filling
300 g of cooked and shredded chicken breast
2 tomatoes, peeled and seeded, cut into cubes
Salt to taste
Oregano and parsley to taste
2 tablespoons of olive oil
2 cloves of garlic, mashed
1 pot (200 g) of ricotta cheese
Cheddar cheese, grated to taste
Massa
400 g of cooked and mashed sweet potato
1 tablet of biological yeast (15 g)
1 cup of warm milk
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of cumin
500 g of wheat flour
Filling
300 g of cooked and shredded chicken breast
2 tomatoes, peeled and seeded, cut into cubes
Salt to taste
Oregano and parsley to taste
2 tablespoons of olive oil
2 cloves of garlic, mashed
1 pot (200 g) of ricotta cheese
Cheddar cheese, grated to taste
Massa
In a bowl, mix the sweet potato, yeast dissolved in warm milk, olive oil, salt, and cumin
Add the wheat flour gradually until a soft and homogeneous dough forms
Roll out the dough in a rectangular baking dish (31 x 20 cm), greased and floured, make holes with a fork, and bake at 375°F for 35 minutes
Remove from the oven and reserve
Filling
Mix the chicken with the tomatoes and season with salt, oregano, parsley, olive oil, and garlic
Add the ricotta cheese
Spread over the dough and sprinkle with grated cheddar cheese
Bake for 10 minutes.
