Serves: 8
Total Calories: 238

DOUGH
1 envelope (2 1/2 teaspoons) active dry yeast
3/4 cup warm water (100° to 110°F)
3 tablespoons extra-virgin olive oil
2 1/2 cups (about) all-purpose unbleached flour
1 teaspoon salt

FILLING
3 bunches green onions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 cup green olives, pitted and coarsely chopped

1 In a large bowl, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 Add the olive oil, 2 1/2 cups of flour, and the salt. Stir the mixture until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour if needed. The dough should feel moist but not sticky. Shape the dough into a ball.

3 Oil a large bowl and place the dough in it, turning it once to oil the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

4 Meanwhile, prepare the filling: Trim the onions, removing the root end and any bruised outer leaves. Trim about 1 inch from the tops. Cut the onions in half lengthwise, then crosswise into 1/2-inch pieces.

5 In a large skillet, heat the oil over medium-low heat. Stir in the onions. Cover the pan and cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Remove from the heat. Stir in the olives and let cool.

6 Place a rack in the center of the oven. Preheat oven to 400°F. Flatten the dough to eliminate air bubbles. Divide the dough into 2 pieces, one about twice as large as the other.

7 On a lightly floured surface, roll out the larger piece of dough to a 12-inch circle. Loosely wrap the dough around the rolling pin and transfer it to a 9-inch springform pan. Center the dough in the pan and press evenly to fit. Spread the filling evenly over the dough leaving a 1-inch border all around.

8 Roll out the remaining dough to a 9-inch circle. Place the circle over the filling. Pinch the edges of the dough together to seal. With a small, sharp knife, cut eight 1/2-inch slits in the top of the dough.

9 Bake 40 minutes or until browned. Cool 10 minutes on a wire rack. Remove the sides of the pan. Let cool 15 minutes more. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 238
Calories from Fat: 90

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