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- 1-1/2 pkg yeast
- 2 tbsp (30 ml) olive oil
- 4 cups (950 ml) white flour
- 1-1/2 cups (350 ml) water
- 1/8 tsp (1 ml) salt
- 1/2 lb (.2 kg). feta cheese, in chunks
- 2 tbsp (30 ml) parsley, chopped
- 1/4 lb (.1 kg). mozzarella cheese, cubed
- pepper, to taste
- 1/4 cup (60 ml) ricotta cheese
- 2 large eggs
- 1/2 cup (125 ml) pepperoni, sliced
- 1/2 lb (.2 kg). mushrooms, sliced
- 1/4 cup (60 ml) parmesan cheese, grated
- 1/2 cup (125 ml) bell pepper, chopped
- 1/4 tsp (1 ml) rosemary, chopped
- 1/2 cup (125 ml) onion, sliced
- 2 tsp (10 ml) basil, chopped
- 1/2 tsp (2 ml) oregano, ground
- Fit metal blade into food processor.
- Add all dry ingredients and olive oil.
- Slowly add water while processing on KNEAD, until dough forms a ball.
- Place dough in an oiled bowl and let rise 1 to 1-1/2 hours, covered.
- Preheat oven to 400 degrees (200 C.).
- Mix cheeses, meats, vegetables, 1 egg, and herbs.
- Divide dough in half.
- Roll each half into 6-inch circles.
- Spoon filling over 1/2 of each circle, leaving edges free for sealing.
- Fold dough over filling and press edges together.
- Place on baking sheet, slit tops (for escaping steam).
- Brush with egg beaten with 1 tbsp (15 ml) water.
- Bake 30 minutes, or until golden brown.
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