- 50ml/2oz olive oil, plus extra for greasing
- 500g/1lb 2oz strong white flour
- 10g/2tsp salt
- 25g/1oz fresh yeast
- 300ml/11floz cold water
- 150g/5oz green olives, finely chopped
- 3-5 slices Parma ham
- 2-3 packs buffalo mozzarella, thickly sliced
- 20g¾oz basil leaves, roughly torn
- 150g/5oz black olives, finely chopped
- 1 tbsp coriander, roughly chopped
- 2-3 packs halloumi cheese
- ½ tsp dried mint
- 3-5 slices Lounza ham
- Lightly oil two round tins 25cm/10in in diameter, 10cm/4in high with olive oil.
- Place the flour, salt, oil, yeast and water into a large bowl and mix together until all the flour has been used up by the water.
- Tip the dough onto a floured surface and knead for six minutes, then place the dough back into the bowl to prove for one hour.
- Preheat the oven to 220C/425F/Gas 7.
- Divide the dough into eight equal pieces and roll each piece into a circle so it will just fit into the tin.
- Place one in the bottom of one of the tins and spread the chopped green olives over the top evenly.
- Place another dough circle on top of the olives and cover with parma ham.
- Place another dough circle on the parma and cover with mozzarella.
- Rip the basil and place on the top of the cheese.
- Place a final dough circle on the top and leave to rise for one hour.
- Repeat with the Cypriot fillings and remaining dough circles.
- Place both tins in the oven for 30-40 minutes until golden brown.
- Remove from the tins once cooled slightly, cut into wedges and serve warm or cold.