List of Ingredients
- 3 1/4 C. of flour
- 2/3 C. of remilled durum wheat semolina
- 1/4 C. of extravirgin olive oil, plus extra
- 1/4 C. of grated Grana Padano cheese
- 1 TBSP. of sugar
- 1 of small zucchini
- 1 of eggplant
- 1 of yellow bell pepper
- 1 of small onion
- 1 of egg
- 1 of mozzarella, cut into chunks
- Basil
- Salt
- Pepper
Method
Mix together 1 cup flour with 1/4 cup of water and 1/2 tsp. of yeast; let leaven for 12 hours (yeast starter). Once the starter is ready, mix the remaining flour with the semolina, 1 cup of lukewarm water (68-72°F), 1 tablespoon of yeast, the sugar, and the yeast starter for 2-3 minutes.
Add 2 teaspoons of salt and knead for another 10 minutes, until smooth. Then add in the olive oil. Cover and let sit at room temperature for 1 hour. Clean and dice the vegetables.
Sauté them separately, over medium heat, in a large pan with a little olive oil. Add salt. Place the vegetables in a mixing bowl and combine with the egg, Grana Padano, mozzarella, chopped basil, and pepper (filling). Roll out the dough and make 20 discs (4 inch).
Spread a spoonful of filling on each disc of dough, fold into a crescent shape, and seal the edges with a fork. Brush with olive oil, let sit for 10 minutes, and bake on a baking tray lined with parchment paper at 400°F for 10-15 minutes. Remove from the oven, sprinkle with salt, and serve.