- flour: 800 g - yeast: 2 cubes - oil: 100 g - salt: q.b. For the filling - hard-boiled eggs: 3 - ricotta cheese: 1 - soft cheese: 300 g - homemade soppressata thinly sliced: 200 g
Knead the dough and let it rise, when it is swollen and soft divide it into two parts, spread one part in a greased baking pan and arrange the sliced hard-boiled eggs, ricotta cheese, shredded cheese and chopped soppressata on top. Cover with the other half, brush with oil and bake at 200 degrees for about 45 minutes.
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