Torta Al Testo Umbra
Ingredients – For 1 Torta
- 300g of flour
- 15ml of warm water
- 4 tablespoons of extra virgin olive oil
- 1 tsp of salt
- 500g of boiled spinach
- 100g of mozzarella
- 1 packet of instant dry yeast
Method
In a bowl, start kneading the flour with the water, oil and salt. Add the instant yeast and knead for about 10 minutes.
You will need to obtain a soft and non-sticky dough. Divide it in half and roll out the first half giving it a circular shape and place it on the non-stick pan.
Now cover the base with the boiled spinach, a pinch of salt and oil. Cut the mozzarella into thin slices and cover the surface of the spinach.
Now roll out the second loaf of dough, always giving it a circular shape. Place it on the one with the spinach and mozzarella in such a way as to cover it all.
With the edges of a fork close the edges well. Cook both sides for 5 minutes in a very hot pan and serve immediately.
