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. | |