prepare the dough following the basic recipe ore use that for pizza |  |
 | prepare the tomatoes pulp frying slightly the garlic in the olive oil and adding oregano and tomatoes. The sauce must be cold at the moment of stuffing the panzerotto |
cut the mozzarella to small cubes and drain capers and tuna |  |
| roll the dough, not too thin, and fill with the ingredients |
keep some space free for closing the panzerotto |  |
 | push the edges of the panzerotto, seal and cut the exceeding dough |
fry in a pan |  |
 | or in a fryer in abundant olive oil |
drain, salt and serve hot. here rustic presentation on decorated towel and wooden cutting board. |  |
