AT A GLANCE
|01||Combine yeast and 150ml lukewarm water in a bowl, stir to dissolve and stand until foamy (3-5 minutes). Combine flour and a pinch of sea salt in a large bowl, form a well in the centre. Add yeast mixture and half the olive oil, incorporate flour from sides of well with a fork until a paste forms. Mix in remaining flour with your hands to form a dough. Turn onto a lightly floured surface, and knead until silky and smooth (5-7 minutes). Place in a lightly oiled bowl, cover and stand until doubled in size (40 minutes-1 hour).|
|02||Meanwhile, preheat oven to 220C. Heat a large frying pan over medium heat, add remaining olive oil, onion, garlic and chilli and stir occasionally until onion is soft and translucent (5-7 minutes). Add chicory and stir until just wilted (2-3 minutes), season to taste and set aside.|
|03||Turn dough onto a lightly floured surface, knock back and divide in two. Form each piece into a ball, then flatten into a disc and roll to 5mm thick. Place on two semolina flour-dusted oven trays, top each with chicory mixture, sausage and provolone. Bake (swapping trays halfway) until golden and crisp (5-7 minutes), scatter with oregano leaves and serve immediately.|
Note Chicory is a bitter green leaf, stocked by select grocers. If unavailable, substitute radicchio.