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(For 6 People)
500g tomatoes, diced
400g chard leaves, chopped
300 g pizza flour
100 g semolina (semolina)
10g fresh yeast, crumbled
6 tbsp İçim Kashar Cheese grated
2 tablespoons extra virgin olive oil
Salt, black pepper
Mix flour and semolina with 2 tablespoons of olive oil, a pinch of salt, yeast and 200 ml of water and knead. Let the dough rest for 45 minutes. Knead the rested dough again and let it ferment. Season the chard on wax paper with olive oil, salt and pepper.
Bake in the oven at 180°C for 30 minutes. Divide the rested dough into 6 rounds and let it rise for another 50 minutes. Then roll out the dough into rounds with a rolling pin.
Place in tiny containers well greased with olive oil. Divide the chard into 6 portions. Place a tablespoon of grated İçim Kashar Cheese and a portion of chard at the bottom of each mold. Cover the dough and bake your mini shares in the oven at 180°C for 45 minutes. Serve hot.