Pizza Cannolo

Ingredients for 4 servings:

• 500 g flour, type 405
• 25 g yeast
• 1 tbsp sugar
• 50 ml olive oil
• 1 tsp salt
• 250 ml water
• some olive oil
• 1 can of pizza tomatoes
• some sheep’s cheese
• some onions, diced
• some capers
• some artichoke hearts
• some cheese, grated
• some mozzarella
• some basil
• oregano

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

for 4 cannolo

Put the flour in a bowl and make a well in the center. Add the yeast, sugar, olive oil, salt, and lukewarm water to the well and knead everything into a smooth dough. Cover the dough and let it stand in a warm place until it has doubled in size. Divide the dough into 4 pieces, knead again on a floured surface, and let it rise, covered, for another 30 minutes. Roll each piece out into a round disc. Spread with pizza tomatoes, leaving 1 cm free on the outer edges. Drizzle with a little olive oil. Top with the desired ingredients. Sprinkle with oregano. Fold the left edge towards the center, then pull the right edge towards the center, but fold it slightly over the left side (this will look like a cannolo). Bake in an oven preheated to 250°C for 15-20 minutes, until the dough is golden brown. Remove from the oven and garnish with basil.