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1/2 teaspoons dry yeast, in granules, for the dough
1/8 teaspoons sugar, for the mass
1/3 cups Water, warm, for the dough
1 tablespoon olive oil, for the mass
1 jar Bogador® jackknife clam
1 jar Bogador® mussels
1 jar Navajas Bogador®
1/4 onions, finely chopped
5 tomatoes, peeled and chopped
125 grams mozzarella cheese, in slices
125 grams mushroom, in sheets
1/4 cups black olive, in sheets
1 clove garlic, chopped
1 1/2 tablespoons parsley, chopped
1 1/2 tablespoons olive oil
1/2 cups parmesan cheese, grated
oregano
salt, and pepper to taste
Preparation
For the dough: Sift the flour with the salt in a bowl. Incorporate with a wooden spoon the yeast that previously has been undone in a little lukewarm water with the sugar and it has been left to rest 15 minutes. Add to the flour with the yeast, a spoonful of olive oil and, little by little, the water.
Knead for 10 minutes until it is elastic. Put in a bowl and cover with plastic wrap. Let stand for 1 hour in a warm place to double its volume.
Knead with floury hands for 3 minutes and spread in a floured mold. Bake 10 minutes without the dough browning.
For the sauce: Fry the garlic and onion in olive oil. Then add the tomato and sugar. Cook for 20 minutes slow fire. Stir so it does not stick.
Armed: Put the tomato sauce that was prepared on the dough and on top of it the mozzarella cheese, the mushrooms, the parsley, the mussels, machas and navajuelas, the olives, the pepper and the parmesan cheese. Bake 10 more minutes. Take it out of the oven and sprinkle with fresh oregano.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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