Summary

Ingredients

For the dough:

• 600 grams flour
• 150 ml olive oil
• 2 teaspoons, leveled salt
• 100 ml white wine
• 180 ml water
• 2 egg (s)
• 25 g yeast

For the filling:

• 400 g tomato (s), peeled and finely diced
• 2 bell peppers, red and green, cut into strips
• 1 large onion (s), cut into strips
• 3 cloves garlic, finely chopped
• 350 g canned tuna
• 3 hard-boiled egg (s), sliced
• 1 teaspoon paprika powder, hot
• some olive oil
• salt and pepper

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Instructions

1. First, sweat the peppers, garlic and onion in the 150 ml oil for a few minutes. Pour through a sieve and collect the oil.
2. Cover the tomatoes in a pan and simmer in a little olive oil for about 5 minutes.
3. Put the flour in a bowl, put the crumbled yeast and lukewarm water in a small well in the middle and stir. Add the wine, the collected olive oil, 1 egg and the salt and knead into a dough, similar to a soft pasta dough.
4. Knead again by hand on a surface sprinkled with flour. Then cover in a warm place and let rest for about 50 minutes.
5. Now divide the dough into 2 parts. One part should be a little bigger.
6. Roll out the larger part and place on a baking sheet lined with baking paper. Separate the dough protruding from the top of the tray.
7. Mix the bell peppers, tomatoes and the torn tuna, season with salt, paprika powder and a little pepper and distribute evenly on the pastry base. Place the egg slices on top.
8. If the dough is a little smaller than the tray, leave about 1 cm free all around, so do not cover it.
9. Roll out the 2nd dough and cover everything with it. Pinch the edge with your fingers.
10. Cut 3 finger-sized holes in the lid, prick a few times with a fork. Form small rolls from the remnants of the dough and use them to decorate the top. Brush everything with the last sticky egg.
11. Bake at 180ºC for about 45 minutes.
12. If you take tuna in olive oil, it should of course be processed as well.