Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either 🙂 It is called a pizza here, but it is actually a type of pie or calzone. Serves 6
Update: Mrs C Looked at the recipe and said it is slightly different than the one she uses. She adds 100 g of salami or 100g of mixed mortadella and ham cut into small cubes. She uses nutmeg instead of pepper and gives the dough 1 hour to rise. Finally, she doesn’t drizzle olive oil on the top. Many thanks.
Pastry for stuffed pizzas
- 500 g 00 flour
- 1/2 cube of fresh yeast (or 1 packet of dried)
- 50 cc olive oil
- 200 ml milk
- 1 tsp salt
- Dissolve the yeast in the tepid milk
- Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
- Knead for about 10 minutes.
- The dough doesn’t require much rising. Just leave it to rest for half an hour.
- 500 g ricotta
- 200 g mozzarella cut into small cubes
- 4 eggs
- 2 tsp grated parmesan
- olive oil
- salt and pepper
- Make the filling by beating the ricotta until it is smooth then mix in the mozzarella, eggs and parmesan. Season with salt and pepper.
- Roll out half the dough so that it is a little bigger than the pizza tin. Oil the tin and put the base of the pizza into it. Push the dough down with your fingers to exclude as much air as possible.
- Spread the filling inside the tin. Roll out the rest of the dough until it is a little bigger than the tin. Cover the pie with the base. Pinch together and then fold over and crimp the edges.
- Drizzle a little olive oil over the surface and make some air holes with a fork.
- Bake in an oven preheated to 200°C for 40 minutes.