Ingredients:
Massa
1 cup of boiling milk
2 Knorr Zero Salt Vegetable Broth Cubes
1 tablet of fresh yeast
1 teaspoon of sugar
2 eggs
100 grams of butter
4 tea cups of wheat flour
Filling
2 large chopped tomatoes
100 grams of grated mozzarella cheese
1 teaspoon olive oil
1 teaspoon dried oregano
Roof
1 egg yolk
1 tablespoon grated parmesan cheese
Preparation mode:
In a bowl, pour the boiling milk and dissolve the vegetable broth cubes. Book until amorning.
In another bowl, place the yeast and sugar, and mix until liquid. Add the broth to the yeast and mix with a spoon. Add the eggs and butter. Gradually add the wheat flour.
Place the dough on a dry, floured surface and knead until it releases from your hands. Transfer to a bowl, cover with a cloth and let rest for 30 minutes, or until doubled in volume.
Preheat oven to medium temperature (180°C). Meanwhile, prepare the filling: in a medium bowl, combine the tomatoes, mozzarella and oregano. Drizzle with olive oil and mix.
Place the reserved dough on a dry, floured surface and open it with a rolling pin, forming a disc with a diameter of 30 cm.
Distribute the reserved stuffing in the center and close the bread, bringing the edge to the center. Press the dough so it doesn’t open.
Transfer to a large round baking dish, cover with a cloth and let rise for another 15 minutes.
Brush the yolk, sprinkle the grated cheese and bake for 35 minutes, or until golden. Remove from oven and set aside until cool. Serve immediately.
