Dissolve the yeast with three tablespoons of fl our in a cup of slightly warm water, cover with a towel and leave it in a warm place until the dough becomes bubbly (almost 20’).
In a bowl, add the rest of the fl our, make a well in the middle and pour the yeast mixture and ½ teaspoon salt.
Slowly, add water while kneading the dough and keep adding every time the dough absorbs the water. The dough is ready when it is soft and can be detached from the hands. Cover and keep in a warm place until it rises (40-45’).
Knead intensively to defl ate the dough. Spread a thick layer of olive oil on the surface of a baking tray (or two if not big enough) and put the ball of the dough in the middle.
Slowly, spread and flatten the dough with your fi ngers and on top add evenly the onion and tomato slices forcing them slightly in the dough.
Sprinkle with the rest of the olive oil, add salt and let the dough to rise. Bake in preheated oven at 220 - 250ºC (for almost 35 - 40΄).

1. You can use readymade dough from the baker’s
2. If there are no fresh tomatoes, use homemade tomato paste. Keep an eye on the salt, if it is salty.
3. The dough can be thinner or thicker depending on your liking


  • 500 g fl our
  • fresh yeast (20 g) or dry yeast (1 bag)
  • 2-3 cups slightly warm water (40ºC)
  • 1/2 teaspoon salt
  • tomato and onion in thin slices enough to cover the full surface of thebaking tray
  • 4 tablespoons virgin olive oil
  • salt