For the dough
300 gr. made with flour 80 gr. of soft butter 1 cube of yeast 2 cucchai of warm milk 3 eggs 1 teaspoon dizucchero 1/2 teaspoon salt pepper as needed.
For the stuffing
400 gr. well-drained ripe tomatoes 100 gr. cooked ham 100 gr. mozzarella or smoked cheese 50 gr. Parmesan 15 basil leaves Salt and Pepper 3 tablespoons extra virgin olive oil
Place in a planetary with leave whisk the milk, butter, eggs, sugar, salt and pepper and begin working. Add the yeast and let just fall for the flour. Change the wisk and insert the hook, then work for at least 10 minutes. Cut the mozzarella into slices and diced tomatoes. Grease a baking pan with high sides from diameer of 26 cm, roll ut by hand mid hearty dough, spread on tomato, ham, cheese, exravergine olive oil, salt and pepper. Cover with the other part of the dough and let rise in a warm place for about an hour. Bake in a preheated oven at 220 ° for 10 minutes and at 180 ° for another 10 minutes Serve hot
This dish is suitable for an aperitif , an appetizer or for a pic nic