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.