Pizza boats

Pizza boats: Method

1. In a large bowl, combine the flour and dried yeast, then mix well.
2. Gradually add half of the water, stirring with a spoon until it begins to combine with the dry ingredients.
3. Once all the water has been absorbed, add the salt and the remaining water, a little at a time.
4. Transfer the dough to a lightly oiled work surface and knead vigorously until you have a smooth, even dough. At this stage it will still be quite sticky.
5. Place the dough in a clean bowl, cover it and leave it to prove in a switched-off oven with the light on for 60–90 minutes, or until doubled in size.
6. Once the dough has proved, knock it back, then divide it into 100–120 g portions using a dough scraper or knife. Roll each portion on the work surface to form smooth balls.
7. Lightly flour the work surface, then flatten one dough ball first with your fingertips and then with a rolling pin to form a disc.
8. Spread Mutti Pasta Sauce with Leccino Olives over the centre of the disc, leaving a border around the edge. Add cheese, fold the dough into a half-moon shape and seal the edges well to prevent the filling from escaping.
9. Transfer the pizza boat to a baking tray lined with baking paper, placing it seam-side down. Cut a slit along the centre to reveal the filling, gently pull it open with your hands and add a little more cheese.
10. Repeat with the remaining dough, then lightly brush the pizza boats with oil and bake in a preheated conventional oven at 230°C for 10–15 minutes.
11. Once baked, serve the pizza boats while still warm, garnished with a few fresh basil leaves.