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Pizza Calabrese (Calabrian Pizza)
Calabrian Pizza is a traditional Italian recipe (from the region of Calabria) for making a classic double-layer pizza stuffed with bell peppers, cheese, eggs, sun-dried tomatoes and salami. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Calabrian Pizza.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+150 minutes proving)
Serves:
8
Rating: 
Tags : Pork RecipesBread RecipesVegetable RecipesBaking RecipesItaly Recipes
This is a traditional Pizza from the Calabria region of Italy that has a double layer of dough to make it robust and filling.
Ingredients:
For the Dough:
425g plain flour
1/2 tsp salt
1 sachet active yeast
2 tbsp olive oil
275ml (approx) warm water
For the Filling:
2 tbsp olive oil
2 garlic cloves, crushed
1 red bell pepper, sliced lengthways
1 yellow bell pepper, sliced lengthways
125g Ricotta cheese
175g sun-dried tomatoes in oil, drained
3 hard-boiled eggs, thinly sliced
1 tbsp fresh, mixed herbs, chopped
125g salami, cut into strips
160g Mozzarella, grated
milk, to glaze
salt and black pepper
Method:
Sift together the flour and salt into a bowl then mix-in the yeast. Add the olive oil, followed by just enough of the warm water to form a soft, pliable, dough (if using other yeast then dissolve in 80ml warm water containing 1/2 tsp sugar and set aside to prove for 10 minutes before adding to the dough). Bring the dough together as a ball, turn onto a lightly-floured work surface and knead for 10 minutes before placing in a lightly-oiled bowl, covering and setting aside for about 90 minutes, or until doubled in size.
As the dough is rising add the olive oil to a frying pan and use to fry the bell peppers and garlic until just soft (but not overly browned). Take off the heat and set aside until needed.
Turn the dough out of the bowl onto your floured surface and knock back and knead for a few minutes. Cut the dough in half. Return one half to the bowl and roll or pull the remaining half of the dough until it's large enough to fit a lightly-oiled baking tray about 30 x 25cm in size. Season the dough with salt and black pepper then coat with the Ricotta cheese (leaving about a 2cm margin all around). Cover the cheese with the sun-dried tomatoes, followed by a layer of sliced hard-boiled eggs, then the herbs and finally the bell pepper mix.
Top with the salami and finish with a layer of the Mozzarella cheese. Roll the remaining dough out until it's large enough to cover the entire surface of the pizza. Place over the top of the filling, and seal the edges well. Cover with a clean tea towel and set aside in a warm place to rise for 1 hour. At the end of this time prick the top of the double pizza at least 20 times to form steam holes then glaze with a little milk before placing in an oven pre-heated to 180°C and bake for 50 minutes, or until lightly browned all over. Serve immediately.
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