Baked panzerotti with tomato and mozzarella

Ingredients

For 1 serving

• All-purpose flour85 g
• Active dry yeast2 g
• Chopped tomatoes80 g
• Mozzarella60 g
• Dried oregano1 pinch
• Extra virgin olive oil2 teaspoons
• Arugula40 g
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl mix the flour with the dried yeast, then gradually add lukewarm water, a teaspoon of oil and the salt; knead for 8–10 minutes, until smooth and elastic. Cover and leave to rise somewhere warm for 90 minutes, until doubled.
2. Meanwhile put the chopped tomatoes in a sieve with a pinch of salt and let them drain; dice the mozzarella and drain it on kitchen paper: a wet filling makes panzerotti burst open.
3. Preheat a conventional oven to 220 °C and line a baking tray with baking paper. Divide the dough into 3 balls and roll them out into thin discs about 15 cm across.
4. Spread the tomato, mozzarella and a pinch of oregano over half of each disc, leaving the edge clear; fold into a half-moon and seal by pressing the edges firmly with a fork.
5. Arrange them on the tray, brush with the remaining oil and bake for 15 minutes, until puffed and golden.
6. Let them rest a couple of minutes, because the filling is scalding, and serve with the washed rocket.