Combine both flours in a mixing bowl, add salt and yeast and knead into soft elastic dough. Cover and allow proving in a warm place for 1 hour. Meanwhile prepare the caponata, place all the vegetables in a baking dish, season with salt and pepper. Mix in the vinegar, sugar, tomato sauce, capers, olives and oregano, drizzle with olive oil and roast for 15 minutes in a hot oven. Knock down the dough and divide into 4 balls. Press the pastry balls with your finger tips to flatten, leaving a border around to hold the filling. Fill with the caponata, and tuna, crumble feta on top and add chili slices. Allow resting until dough doubles in bulk again. Bake in a hot oven, temp 175°c for approximately 15 minutes. Serve hot with rocket leaves and extra virgin olive oil.
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