Variations: Try adding sliced green olives or sauteed bacon, or instead of the mushrooms use roasted peppers, or seeded and diced tomatoes with basil.
225g Plain Flour
1 tsp salt
1 tsp easy blend yeast
85 ml Milk
1 tsp olive oil, plus extra for the bowl
3 tbsp Olive Oil
1 Clove garlic, finely chopped
3 Shallots, finely sliced
Large pinch red chili flakes
250g mushrooms, thickly sliced
2 tbsp each of finely chopped parsley and chives
1 tsp lemon thyme, finely chopped
Salt and pepper
2 mozzarella, finely diced
30g finely grated parmesan
1) Sift flour and salt into mixing bowl. Stir in yeast, milk and 50ml tepid water.
2) Mix together until smooth, turn out and knead thouroughly until silky smooth. Roughly flatten, make a few indentations , pour over 1 tsp olive oil and fold the dough over, until oil is absorbed.
3)shape into a ball, oil lightly and put in a large bowl cover with clingfilm. Set aside for 2hours.
4)Heat the oil in the frying pan gently fry garlic, shallots and chillies for 5 minutes.Then add the mushrooms and fry to get rid of the moisture
5)Tip mixture into bowl and add the herbs let it cool then add the cheese.
6)Put a baking sheet in the oven and heat.
7)Divide the dough into 4 roll each into a ball and then roll each into a pancake 17cm wide place a quarter of the stuffing on one half of the pancake leave a 2 1/2 cm margin brush the edge of the little water fold over the dough and pinch the edges together place on the baking tray and bake for 8-10 mins brush with some olive oil after cooking.