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Ingredients
1 package active dry yeast
1 ½ cups warm water
1 ½ to 2 ½ cups all-purpose flour
½ cup whole wheat flour
½ cup cornmeal
1 tablespoon sea salt
½ teaspoon ground anise seed
4 tablespoons olive oil
3 tablespoons grated onion
¾ cup crumbled goat cheese
1 teaspoon dried oregano
Freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
53 grams carbs; 10 milligrams cholesterol; 397 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 5 grams fiber; 389 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir yeast and water together in a small bowl until yeast is dissolved. In a large bowl, combine 1 ½ cups of all-purpose flour, the whole wheat flour, cornmeal, salt and anise seed. Make a well in the center and pour in the yeast mixture. Stir until mixed. Place dough on a floured surface.
- Step 2
Begin kneading dough, adding as much flour as needed so that dough is not too sticky. Knead for 10 to 15 minutes, until smooth and shiny. Place dough in a lightly oiled bowl and brush top with 1 teaspoon of oil. Cover with plastic wrap and place in a warm place until doubled in bulk, about 1 ½ hours.
- Step 3
Punch the dough down and let rise until doubled again, about 1 hour. Punch down the dough and place on a lightly floured surface and roll out to a 10-inch circle. Let rise for 30 minutes.
- Step 4
Preheat oven to 375 degrees. Heat 3 tablespoons of the oil in a large, ovenproof skillet over medium heat. Place dough in skillet and brush with remaining oil. Sprinkle with grated onion, goat cheese, oregano and pepper. Fry until bottom of dough is crisp and brown, 6 to 8 minutes. Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes. Let cool a little before serving.
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