Baked Panzerotti With A Tomato And Spinach Filling - Filippo Berio

Ingredients

• 225g ‘00’ strong Italian flour or strong bread flour
• ½ tsp salt
• 7g dried yeast
• 150ml tepid water
• 2 tbsp Filippo Berio Classico Olive Oil
• 150ml Cirio Tomato Passata or 200g Cirio Cherry Tomatoes
• 2 red peppers
• 1 garlic clove, peeled and crushed
• 1 chilli, finely sliced
• 1 tbsp capers
• 10 black olives, roughly chopped (optional)
• 200g baby spinach
• 150g mozzarella cheese, torn into small pieces
• 1 tbsp Filippo Berio Classico Olive Oil for Brushing