Ingredients

• 2 tsp dried yeast
• 300ml water
• 500g strong flour
• 1 1/2 tsp salt
• 3 tbsp olive oil
• For the filling and topping
• 200g Gorgonzola cheese
• 200g Mozarella sliced
• A handful of basil
• 1/2 tsp course salt
• 4 springs of rosemary stems
• 4tbsp olive oil

Method

1. sprinkle the yeast into 200ml of water in a bowl. Leave for 5 min stir to dissolve. Mix the flour & salt together in a large bowl. Make a well in the centre of the flour and pour in the yeasted water & oil.
2. Mix in the flour. Stir in the remaning water to form a soft, sticky dough. Add more water if needed.
3. Turn the dough onto a lightly floured surface. Knead until smooth & soft, silky about 10 min.
4. Put dough into a oiled bowl cover with cling film. Leave to rise for about 1 1/2 2hours. Knock back and divide the dough into 2 pieces. Chafe for 5 min then leave for 10 min to rest.
5. Roll out the dough to 9 1/2 inch round. Place one onto a oiled baking sheet. Arrange the two cheeses & basil over the top, cover the the other and seal the the other round piece of dough.
6. Cover the dough to prove for 30 min until double its size.
7. Press gently into the top of the dough to form dimples. Brush the top with olive oil then sprinkle course salt then top of with the rosemary leaves.
8. Bake in preheated oven for 30 - 45 min till golden brown. brush the top with olive oil immediately

Credits

Thanks for this recipe to ....