Preparation time: 30 minutes Rising time: 1 1/2 hours-5 1/2 hours Cooking time: 8 minutes Difficulty: medium
4 SERVINGS
FOR THE DOUGH
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed 1 1/2 cups plus 1 tsp. (375 ml) lukewarm water 3/4 tsp. (2 g) active dry yeast 2 1/2 tsp. (18 g) salt
FOR THE FILLING
1 lb (500 g) tomatoes, or about 5 medium 10 1/2 oz. (300 g) peppers, or about 2 1/2 medium
1 3/4 oz. (50 g) spring onions
7 oz. (200 g) eggplant
7 oz. (200 g) spinach
1/2 bunch fresh basil, chopped 1/2 cup (100 ml) extra-virgin olive oil Salt to taste
Put flour onto a clean work surface; make a well in the center. Dissolve yeast in the water; pour into well. Gradually incorporate into flour until a loose dough forms; add the salt. Knead dough until smooth. Cover dough with oiled plastic wrap and let rise until doubled in volume (from 1 to 4 hours, depending on the temperature). Divide dough into four portions and roll them into balls. Let dough portions rise again, covered with lightly oiled plastic wrap, until again doubled in size (from 30 minutes to 1 hour depending on the temperature). Wash and chop spinach. Cut vegetables into a 1-inch (2 cm) dice and fry separately, in olive oil, with salt to taste, until crisp. Put vegetables and basil in a bowl, stir, and let cool.
On a floured work surface, flatten each dough ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter. Put rounds on a baking sheet. Spread vegetables over half of each disk, fold in half and seal edges. Bake at 500°F (250°C) for 8 minutes, or until crust is golden brown.
