Preparation: 10-60 minutes
Servings: 1-3

 

Ingredients

Base (Fuggandu)

• 500 grams plain flour

• 2 tbsp full cream milk.

• salt to taste

• 1 tbsp butter

• 1 tbsp olive oil

• 1 teaspoon of sugar

• 300  ml warm water

• 2 teaspoon (or as directed on the yeast packet!!) of dry yeast.

• 2 tbsp tomato paste

Method

1. Mix the flour, yeast, sugar  and salt

2. Add oil, butter and milk and mix well.

3. Add  water and knead well.

4. Cover with a slightly damp cloth and put aside till fluffy.

5. Roll on to a greased baking tray and spread tomato paste on top.

6. Using a fork make drill marks (little holes) so that tomato paste can be absorbed more in to the dough

7. Leave for 20 minutes.

8. Lay the appropriate topping from below:

9. Bake in a  pre heated  oven  @ 220 degrees C for 20-25 minutes

10. Remove from the oven  and grate mozzarella cheeses and return back to oven till the cheese melts….

How to eat

• Remove from oven

• Eat using your mouth … careful not to eat quickly… cheese retains heat for a quiet a while…. So be patient.