• 250 g flour 00
  • 250 g flour Manitoba
  • 280 g  water
  • 15 g fresh yeast
  • 45 g extra virgin olive oil
  • 8 g salt

For the stuffing:

  • Pesto to taste
  • 250 g soft cheese
  • 100 g  sliced coppa
  • 100 g diced ham

For the topping:

  •   ½ red onion
  • Cherry tomatoes
  • extra virgin olive oil
  • cooking salt

Prepare the dough mixing all the ingredients together. When well blended divide it into two equal parts and add in one part 4 teaspoons of pesto. Form 2 balls and put them to rise in 2 different covered bowls.

Lined the plate with the baking paper.

Roll out the dough with pesto in the plate. Spread soft cheese, pesto and put the slices of cup and diced ham. Cover with the other dough squeezing well along the edges. Cover and let rise until it will be swollen.

Put on the surface the tomatoes and onion sliced ​​not too thin. Add olive oil and a pinch of salt.

Bake at 200 degrees for 20-25 minutes or until he begins to brown below.