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| 1. | Saute (A) in large saucepan until translucent. |
| 2. | Puree (B) in blender. Add to (A) and simmer, reducing to a thick paste (about 60 minutes). |
| 3. | Add (C) to mixer with dough hook and mix to a ball. Pitch (D) into the ball and mix to combine. Let rest for 30 minutes. |
| 4. | Mix dough and work, adding flour as needed to make dough ball that will stick together and come off the sides. Lert rest 20 minutes. |
| 5. | Divide dough into 4 equal portions. In each portion, roll out thin in a circle. Add 1/4 of sauce and 1/4 of (E) to center of circle and fold over, pinching the sides. |
| 6. | Brush top liberally with olive oil, then dust with salt and oregano. place into 450F oven and reduce heat to 350F. Bake 20 minutes or until golden brown. |
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