Ingredients:
- flour 500 g
- a cube of brewer's yeast
- anchovies: 5
- ripe tomatoes
- capers: 1 tablespoon
- provola cheese: 100 g
- salted olives: 50 g
- oil, salt, oregano to taste
- water: 450 g
Mix the flour with the yeast, half a glass of oil, a pinch of salt and warm water until a soft dough is obtained and put it to rise in a warm place. When it has risen well, divide it into two parts and roll it out on the pastry board in two not very thin disks. Place one of the two discs in a greased baking pan, letting it overflow. Pour over the peeled tomatoes, cut into pieces, the anchovies broken up, the olives pitted, the capers, slices of provola, season with olive oil and sprinkle with oregano. Cover with the other disc of dough, seal the edges well and bake at 200° for about 40 minutes.
