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For the dough 300 g flour 180 g water 4 tbsp extra virgin olive oil 8 g dry yeast 4 tbsp salt
For the topping 4 tbsp tomate sauce 2 sliced boiled potatos 1 mozzarella ball 2 tbsp pesto 8-10 slices of Speck Alto Adige PGI
To bake Pan (24cm diameter)
For the dough 600 g flour 360 g water 8 tbsp extra virgin olive oil 16 g dry yeast 8 tbsp salt
For the topping 8 tbsp tomate sauce 4 sliced boiled potatos 2 mozzarella balls 4 tbsp pesto 16-20 slices of Speck Alto Adige PGI
Preparation
Mix all the ingredients in a bowl, grease the pan, smooth out the dough by hand, cover and cook over a medium flame for 5 minutes.
Add the tomato sauce, the mozzarella, potatoes, oil and salt, then cover and cook for another 10 minutes.
Check that it is golden-brown underneath and serve with slices of Speck Alto Adige PGI.
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