Ingredients
- 300 ml warm water
- 25 g fresh yeast
- 1 tablespoon sugar
- 500 g flour
- 10 g salt
- 5 tbsp olive oil
- 600 g pumpkin
- 2 cloves garlic
- rosemary, to taste
- 200 g Suluguni
- 100 g olives
- ricotta cheese to taste
How to Make It
- Prepare the dough add yeast and sugar in 150 ml of warm water. Stir.
- Sift the flour. Pour the yeast, stir and pour 150 ml of water, add salt. Stir and add 3 tablespoons of olive oil. Knead the dough well, 10-15 minutes. Cover with a towel and remove to a warm place for 1.5 hours.
- Preparing the stuffing. Sauce: boil 400 g of pumpkin pulp with a little water until soft. Puree. Add salt, a little rosemary, a couple of spoons of olive oil and just a couple of cloves of garlic. Boil for a couple of minutes. Another 200 g of pumpkin cut into cubes and either bake or lightly fry. 4.Rub the Suluguni. Cut a little olive along, but you can leave intact.
- Knead the dough again, divide into two parts. We roll out circles on 30 cm, it is possible less.Grease the sauce, spread half of the cheese, pumpkin cubes, again the rest of the cheese, olives and a little ricotta. Bake at maximum temperature (200-250 °C) for 15 minutes.
