Pizza croissants: beautiful and very soft, to serve on a special occasion!

INGREDIENTS
300ml (1 1/4 cups) of water
4g (1 tsp) of dry yeast
500g (4 cups) of all-purpose flour
5g (1 tsp) of sugar
25ml (2 tbsp) of extra virgin olive oil
6g (1 tsp) of salt
8 slices of salami
150g of cheese
40g (3 tbsp) of tomato puree
Oregano

METHOD
1. In a small bowl add the water, dry yeast, and mix until the yeast dissolve.
2. In a mixing bowl add the flour, dissolved yeast, and sugar and start mixing with the spoon. Add the olive oil and salt and continue mixing.
3. When all is mixed well knead it with your hands to obtain a smooth dough. Cover with cling film and let it rise for 3 hours, or until it doubles in volume.
4. After time has elapsed transfer the dough to the working surface and split it into half. Roll it out with the help of the hands and rolling pin to obtain a circle shape.
5. Cut the dough with the pizza cutter on the 8 wedges and make a small cut at the base of each wedge. Arrange the piece of salami and cheese and roll each piece to make the croissant.
6. Transfer them to the baking tray covered with parchment paper. Cover with a cloth and let them rise for 45 minutes or until they are double in volume.
7. After time has elapsed spread the teaspoon of the tomato puree on each croissant and sprinkle with oregano.
8. Transfer the croissants to the oven and bake at 190°C/374°F for 25 minutes.
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