TO SERVE FOUR-SIX
pizza or Focaccio dough (made with 1 lb flour)
100 g (4 oz) Ricotta
100 g (4 oz) mortadella sausage (Not sliced, this recipe calls for diced)
2-3 leaves fresh basil, finely chopped or half teaspoon dried
Prepare the pizza dough and continue to the point of spreading and stretching it in the baking tin. Spread one half of the dough with Ricotta, diced mortadella sausage and chopped basil. Fold over the other half of the dough, press firmly together all round to prevent the filling from oozing out and shape into a half moon. Cover with a damp cloth and leave until the dough rises again. Preheat the oven to its hottest (at least 240C/475F/Gas 9). Bake for 10 minutes, then reduce the heat to moderate (180C/350F/Gas 4) and bake for a further 5-10 minutes.