For ➍dough:
120 g Italian '00' flour, plus extra for dusting
55 g polenta/cornmeal
70 g ricotta
70 g cold unsalted butter*
large egg (yolk only)
topping:
250 g plum tomatoes
10 cherry tomatoes, quartered
fresh thyme leaves, chopped
1 tbs fresh oregano, chopped
125 g goat cheese**
handful of olives, pitted olive oil,
to sprinkle basil leaves, for garnish
sea salt &freshly ground black pepper
For the dough, place all ingredients in a food processor and mix until smooth. Place the dough on a floured work surface and shape into a large ball. Divide this into separate pieces (1 per person) that you flatten a bit. Wrap and let rest in the refrigerator for 30 minutes.
Meanwhile, pour the can of tomatoes into a sieve and collect the juice for a drink. Chop the tomatoes.
Preheat the oven to 180°C.
When the dough is chilled, roll it out into 3mm thick circles on a floured work surface (the dough should be a little rustic around the edges). Top each circle with some drained tomatoes, chopped cherry tomatoes and season to taste. Add the thyme and oregano and crumble some goat cheese over it. Decorate with olives and drizzle with a little olive oil.
Bake for 20 m in the preheated oven, garnish with basil.
*Use same amount olive oil instead.
**Use melting light cheese instead.
