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Serves/Makes:1 serving

  • Dough:
  • 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
  • Filling:
  • 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
  • Dough:
  • 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.).
  • Filling:
  • Mix cheeses, meats, vegetables, 1 egg, and herbs.
  • Assembly:
  • 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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