Yeast-free pizza with OLE! Dry Tomatoes Pastena with Correggio Cheese

Dough:

• 2 glasses of wheat flour
• 1/3 glass of olive oil
• 2 flat spoons of baking powder
• 2/3 glass of milk (if you have no milk use warm water)
• salt, pepper, oregano, thyme, basil, and other favourite herbs

Top:

• 2/3 of a jar of OLE! Dry Tomatoes Pastena with Correggio Cheese + 1/3 glass of tomato passata
• prosciutto ham
• OLE! Sliced Black Olives
• big ball of mozzarella
• handful of arugula and basil
• 2 fresh tomatoes

Sift the flour and mix with baking powder. Sprinkle with salt. Form the flour into a cone, make a pit in the centre, and pour the milk/water and olive oil inside. Sprinkle with herbs and knead into stretchable and smooth dough. Roll out and place on a baking tray covered with olive oil and sprinkled breadcrumbs. You can also put in on baking paper, but a tray is preferred. Spread the Pastena and passata, add tomato slices, mozzarella slices, and a few leaves of basil. Heat for about 20 minutes in an oven preheated to 190 degrees C. Add the ham and olives and heat for a few more minutes. Decorate the pizza with arugula right after you take it out of the oven.