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Recipe by Carlos Fuster


250 gr of pizza flour

30 gr of AOVE

5 g salt

1 g of sugar

130 grams of water

5 grams of yeast

In addition to:



salt pepper


For the Fry:

4 young garlic

1 potato

1 spring onion

1/2 zucchini

1/2 green pepper

M de Molina red pepper jam

2 pickled aubergines from M de Molina

60 gr of bacon or haddock


1º Sift the flour to make it fine and add the salt and sugar, on the other hand we put the water with the yeast (stir) and set aside the oil.


2º Add the water with yeast to the flour and begin to stir and then add the oil and knead for approximately 7 to 9 min and let the dough rest for about 10 min.


3º We knead again until we get a smooth dough without cracks and cover and let it ferment for 12 to 15 hours in the fridge.


4º The part of the fry will cut the vegetables in julienne strips, the onion and the pepper and the zucchini and the potato in squares and we will leave the garlic whole.


5º We fry it and season it with salt and pepper in a pan with olive oil (Garlic, onion, pepper and finally the potato and zucchini) and once fried, reserve.


6º Once the dough is fermented, stretch it out with your hands on the table (the table and our hands have been previously floured) and we shape it by giving it a shape on the dough, we put pepper jam in the center and we fry and bake for 5 to 8 min at 270º while We both cut the bacon or haddock and the pickled aubergines into strips and added it as soon as it came out of the oven.