Emmentaler AOP «Apéro-Sun»

In a bowl mix together flour, salt, crumbled yeast, water and oil. Knead for 5-10 minutes to form a shiny elastic dough. Cover and leave until it has doubled in size.

Cut the drained tomatoes into strips. Puree in a food processor together with Emmentaler AOP, capers, oregano and pepper.

Divide dough into two equal halves and roll each half into a thin circle about 30 cm in diameter. Place one of the circles onto a baking tray lined with parchment paper. Spread the cheese-tomato puree on top. Place the second circle of pizza dough on top and press down gently. Place a glass in the centre. Using a sharp knife make 16 cuts from the outside of the dough until the edge of the glass. Twist the strips 2-3 times. Remove glass.

Bake the ‘Apéro-Sun’ in the centre of a hot oven (220°C, top and bottom heat) for about 20 minutes.

Serve at a drinks party, either warm or cooled down.