Stuffed pizza
Instructions
Dilute the yeast in a little warm water glass.
Pour the flour into a bowl, add a pinch of salt and yeast diluted.
Knead with your hands and continue to work the dough until elastic and will be consistent; If you need to add another flour.
Make a ball and let it rise, covered with a towel, for about an hour.
At the end of time, divide the dough into two parts and stendetene halves; with this lined the bottom and walls of a mould to lower edges.
Spread the dough a first layer of provolone, so one sliced carrot and yet another of Provolone.
Lay the bacon and cover with cheese.
Cover the pizza with pasta remained pressing well along the edges to seal well the two sheets of pasta.
Place in the oven already warm and cook for about 40 minutes.
Served hot.
Ingredients and dosing for 6 persons
- 300 g of sweet provolone cheese cut end
- 400 g of wholemeal flour
- 20 g of brewer's yeast
- 100 g of bacon cut thin
- 1 boiled carrots
- Basil
- Salt