Dissolve the yeast in the lukewarm milk, along with the sugar and the salt.
In a deep bowl, add some water, the flour and Horio Koroneiki variety olive oil.
Knead until dough becomes pliable and loose (not sticky).
Let the dough rest for about 30 minutes in a warm place until it rises and doubles in size. The secret is to deflate it and let it rise again.
With a knife, remove the peel from the eggplants and cut them into cubes. Then cut the peppers into strips. In a nonstick pan, slightly fry the eggplants and the peppers with some Horio Koroneiki variety olive oil. When the eggplants soften, add the chopped garlic.
In a deep pot add tomato juice, chopped basil, Horio Koroneiki variety olive oil, chopped zucchini, water, salt and pepper and boil the mixture for about 10 minutes on low heat, until it turns into a thick sauce.
On a baking tray, lay a greaseproof paper and then lay the dough.
With a spatula, apply the sauce on the dough and then sprinkle the grated Horio graviera cheese or the Horio Shredded Cheese Mix with Graviera.
Bake for 30 – 35 minutes at 180C, at the medium level of the oven.
300 gr. Horio Mature graviera cheese or Horio Shredded Cheese Mix with Graviera2 cups tomato juice1 medium sized zucchini1 medium sized eggplant1 medium sized green pepper1 clove of garlic½ cup Horio Koroneiki variety olive oil½ cup Kalamata olives1 tea spoon basil1 cup of watersalt and pepper
For the dough
2/3 cup of milk30 gr. yeast2 cups flour½ tea spoon salt½ tea spoon sugar1 tblsp Horio Koroneiki variety olive oil
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