Knead dough. The finished dough is wrapped in plastic wrap and
leave in the refrigerator for 30 minutes.
Grate the cheese.
Add the ricotta. Stir.
Cut eggplant into thin slices.
Tomatoes cut into slices.
Sprinkle the cutting Board with flour.
The cooled dough is rolled into a circle with a diameter of 30cm.
Line a baking tray with baking paper.
Transfer the dough to the paper.
Spread the cheese filling. Flatten with a knife, stepping back from the edge of 2 cm is applied to the filling garlic, passed through press.
On top of the filling spread, alternating, circles of eggplant, tomato and a piece of bacon.
Spread in a circle, and fill the middle.
Spread the cherry tomatoes.
Salt and pepper. On top drizzle with olive oil.
Wrap the edges of the dough on the filling, making a crease.
Brush with beaten egg yolk.
Bake in a preheated oven at 180g for 40 minutes until Golden brown.