250 GR. BREAD DOUGH
100 GR. RICOTTA CHEESE
100 GR. SALVAGNO BLACK OLIVE PASTE
50 GR. SALVAGNO OLIVES WITHOUT SONE IN EXTRA VIRGIN OLIVE OIL
10 GR. FRESH OREGANO
1 DL. SALVAGNO EXTRA VIRGIN OLIVE OIL
1 HOT PEPPER
Remove seeds from hot pepper, cut it and put in a bowl with 100 gr. Of Salvagno black olive paste and ricotta cheese. Add fresh oregano, pinch of salt and stir until the mixture is creamy. Add all the oil, except a spoon, mix and let rest for an hour to cool.
Add to bread dough the chopped pitted olives and mix to distribute evenly. Spread the mixture on a floured pastry board and obtained many small round flat bread that you settle on a baking-tin lined with greaseproof paper.
Brush the flat bread with a mixture of Salvagno extra virgin olive oil, 2 spoons of water and salt. Bake in preheated oven at 200°C for 15-20 minutes. Serve with ricotta and olive paste cream.