Serves 6
Ingredients
Dough:
150ml water
300g flour
5g fresh yeast (or 90g sourdough)
1 teaspoon salt
1 tablespoon olive oil
A pinch of salt
Topping
2 endive heads
100g emmental cheese
10g pine nuts
Extra virgin olive oil
Method
Prepare the pizza dough as standard. Allow to rest for 2 hours or until doubled in size. Meanwhile wash the endive, chop it coarsely and saute’ endive in a large frying pan with a drizzle of olive oil. Cook for 2 minutes over a medium heat. Add the pine nuts, season with salt and pepper and remove from heat.
Roll out the pizza dough with a rolling pin, cut out some circles with a round cutter (or glass). Spoon onto one half of each circle some cooked endive, pine nuts and cheese Slightly wet the edges of the circle, fold each circle over on itself and press the edges to make a seal. Place bonbons into a oven paper lined baking tray. Allow to sit for 1 hour, brush the top with some olive oil and bake at 220ºC for about 20 minutes or until golden brown.