For the dough
1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of butter at room temperature (40 g)
For the topping
1.2 kg of chopped onion
2 sprigs of dried thyme
4 tablespoons of olive oil
1 tablespoon of fresh or dried oregano, minced
200 g of grated mozzarella
4 ripe tomatoes, cut into slices (500 g)
1 large egg, beaten
Salt and black pepper to taste
For the dough
1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of butter at room temperature (40 g)
For the topping
1.2 kg of chopped onion
2 sprigs of dried thyme
4 tablespoons of olive oil
1 tablespoon of fresh or dried oregano, minced
200 g of grated mozzarella
4 ripe tomatoes, cut into slices (500 g)
1 large egg, beaten
Salt and black pepper to taste
Prepare the dough: in a bowl, mix together the water, yeast, and all-purpose flour
Let it rest in a protected area for 10 minutes
In another bowl, combine the wheat flour with salt and make a depression in the center
Add the egg, butter, and yeast mixture
Mix well with a wooden spoon until a soft dough forms
Turn the dough onto a floured surface and knead gently until it becomes smooth and detaches from your hands
Place it in a greased bowl and cover with plastic wrap
Let it rise to double its volume (approximately 45 minutes)
Push the dough down with your hands and let it rest for another 15 minutes before opening
Prepare the topping: in a large skillet, cook the onion and thyme over medium heat for 15 minutes, stirring occasionally, until the onion starts to brown
Add 3 tablespoons of olive oil, cover, and cook on low heat for 1 hour or until the onion is caramelized
Season with salt, black pepper, and half of the oregano
Let it cool
Preheat the oven to 200°C (hot)
Open the dough into a circle with a diameter of 35 cm on a baking sheet with the bottom facing up
Spread the onion topping over the dough, leaving a 5 cm border free
Sprinkle grated mozzarella over the top and arrange the tomatoes in a circle, overlapping them
Season with salt, black pepper, and 1 tablespoon of olive oil
Fold the dough edges over the filling to complete the circle
Brush the folded edge with egg
Bake for 25 minutes if using yeast or 40 minutes without yeast, or until golden brown
Sprinkle with the remaining oregano
Serve hot or warm
374 calories per serving
