- 100 gm sopressa, thinly sliced (about 12 slices)
- 90 gm each parmesan and Asiago, grated
- 120 gm each Fontina and provolone, grated
- ⅓ cup oregano, finely chopped, plus extra leaves to serve
- 1 tbsp each finely chopped thyme and sage
- 1-2 long red chillies, thinly sliced
- 7 gm dried yeast (1 sachet)
- 200 gm flour (1⅓ cups)
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 1Combine yeast and 120ml water in a small bowl and stir until yeast dissolves, then set aside until starting to froth (5 minutes). Add flour, oil and a large pinch of salt and stir until combined, then turn onto a lightly floured work surface and knead until smooth and elastic (5 minutes). Place in a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (1-2 hours).
- 2Meanwhile, preheat oven to 250C. Place a heavy oven tray in oven to heat. Knock back dough, roll out to 4mm thick. Remove tray from oven, carefully place dough on tray, top with sopressa, scatter with cheese, season to taste, scatter with herbs and chilli, drizzle with extra oil and bake until golden and puffed (12-14 minutes).
- 3Scatter with extra oregano leaves and serve hot.
This recipe is from the April 2012 issue of .
Drink Suggestion: Warm-hearted big red primitivo. Drink suggestion by Max Allen