Mozzarella Cheese
21/2 cups all-purpose flour
1 cup warm water
1/4 cup olive oil
1 cup (heaping) salt
1 tablet active dry yeast
Mushroom Sauce
4 ripe tomatoes, diced (400g)
1/2 teaspoon salt
12(spoon) tablespoons olive oil
Cobertura
3 cups raclette cheese, cut into 0.5 cm strips
11/2 cup mushroom sauce
1/2 cup dried tomato flakes
1 tablespoon olive oil
200g mozzarella cheese slices
To taste salt
Mozzarella Cheese
21/2 cups all-purpose flour
1 cup warm water
1/4 cup olive oil
1 cup (heaping) salt
1 tablet active dry yeast
Mushroom Sauce
4 ripe tomatoes, diced (400g)
1/2 teaspoon salt
12(spoon) tablespoons olive oil
Cobertura
3 cups raclette cheese, cut into 0.5 cm strips
11/2 cup mushroom sauce
1/2 cup dried tomato flakes
1 tablespoon olive oil
200g mozzarella cheese slices
To taste salt
Mozzarella Cheese
Bake the oven to its maximum temperature and preheat it to high heat
Dissolve the yeast in warm water
Add one cup of flour, olive oil, and salt
Mix well
Add another half cup of flour and mix until a dough forms that is sticky and elastic
Knead for 1 minute, adding more flour as needed
Make a ball, coat with oil, and cover with plastic wrap
Let it rise for 40 minutes or until doubled in volume
Knead for another minute
Roll out the dough, forming a disk
Flip the shape to form a head facing down, brush with oil, and dust with flour
Place the dough and bake for 8 minutes. Reserve
Cobertura
Preheat the oven
Spread the mushroom sauce, leaving a 2 cm border, top with mozzarella cheese, and bake for 5 minutes or until lightly golden and the mozzarella has melted
Remove, distribute the raclette and dried tomatoes, sprinkle with salt, and serve
Do not put it back in the oven to avoid the vegetables from browning.
