For the dough:
2 cups of white wheat flour (240 g)
1 cup of whole wheat flour (110 g)
1 packet of instant biological yeast (7 g)
1 tablespoon of salt
1 cup of warm water (240 ml)
4 tablespoons of oil
For the topping:
1 1/2 cups of cottage cheese type cheese (340 g)
1/4 cup of fresh parsley leaves, chopped
1 cup of tomato seeds removed and chopped (180 g)
2 tablespoons of olive oil
For the dough:
2 cups of white wheat flour (240 g)
1 cup of whole wheat flour (110 g)
1 packet of instant biological yeast (7 g)
1 tablespoon of salt
1 cup of warm water (240 ml)
4 tablespoons of oil
For the topping:
1 1/2 cups of cottage cheese type cheese (340 g)
1/4 cup of fresh parsley leaves, chopped
1 cup of tomato seeds removed and chopped (180 g)
2 tablespoons of olive oil
Prepare the dough: In a large bowl, combine the two types of flour, yeast, and salt
Add the warm water mixed with oil and, using a fork, make circular movements until the liquid is absorbed
Transfer to a floured surface and knead until smooth and pliable
Cover with a cloth and let it rise to volume (about 1 hour)
Preheat the oven to 250°C (very hot)
Lightly grease with oil a 35 cm diameter mold
Roll out the dough to obtain a circle of 35 cm in diameter
Place it in the preheated oven in the prepared mold until it starts to brown (about 35 minutes)
Prepare the topping: In a medium bowl, combine all the ingredients except olive oil
Spread over the pre-baked dough and drizzle with olive oil
Return to the oven for about 10 minutes to warm the topping well
Serve immediately
271 calories per slice
Note: The dough can be made in a processor by simply grinding all the ingredients until smooth.
