Tortano with chopped tomatoes and gorgonzola

Name: Tortano with chopped tomatoes and gorgonzola
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 300 g Tomatoes; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 500 g mixed mince; 7-10 Tbsp salt, pepper; 75 g Arugula; 1 (550 g) Roll of pizza dough; 7-10 Tbsp Flour; 1 package (150 g) creamy gorgonzola; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

300 g Tomatoes
1 Onion
1 Garlic clove
1 TABLESPOON Oil
500 g mixed mince
7-10 Tbsp salt, pepper
75 g Arugula
1 (550 g) Roll of pizza dough
7-10 Tbsp Flour
1 package (150 g) creamy gorgonzola
baking paper

Directions

1
Wash the tomatoes and cut them into small pieces. Peel onion and garlic. Dice both finely. Heat the oil in a pan. Fry the minced meat in it until crumbly. Fry garlic and onion briefly. Stir in the tomatoes and braise for about 3 minutes.
2
Season with salt and pepper. Clean, wash, shake dry and chop rocket salad coarsely.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Unroll the dough, remove the paper. Roll out into a rectangle (approx. 30 x 55 cm) on a lightly floured work surface.
4
Spread the chopping mixture over it. Sprinkle with rocket salad and cheese in pieces. Roll up from the long side. Place on a baking tray lined with baking paper. Form into a ring. Press the ends together.
5
Place an ovenproof glass in the middle. Cut the roll of dough diagonally several times.
6
Bake in a hot oven for 20-25 minutes. Take out the Tortano and remove the glass. Arrange on a plate.