First prepare the dough. mix flour and potato flakes.
Melt the sourdough with part of the water and the malt, add to the flour,
little by little water remaining, work well, and when it is combined add the oil in several times and the salt.
Work until the dough is smooth and elastic.
At this point put in a warm bowl to rise.
Meanwhile prepare the filling.
Wash and boil the dandelion for 5 minutes, drain, squeeze well and chop finely.
Combine the gorgonzola, ricotta, mix well.
Once it has risen, roll out the dough that is not too thin and fill.
Leave to rise for another hour, brush with honey diluted in a little water and sprinkle with poppy seeds
Bake for the first 10 minutes at 250 degrees, lower the temperature to 200 and leave for another 10 minutes, until the surface is golden