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Single-layer Calabrian Pizza

Single-layer Calabrian Pizza is a traditional Italian recipe (from the region of Calabria) for making a classic pizza topped 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: Single-layer Calabrian Pizza.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+100 minutes proving)

Serves:

4

Rating: 4.5 star rating

Tags : Pork RecipesBread RecipesVegetable RecipesBaking RecipesItaly Recipes



A traditional Pizza from the Calabria region of Italy is double layered (here you can find the recipe for the Traditional Calabrian Pizza, but you can also make a single-layer version of this pizza that makes the filling into a topping.

Ingredients:

For the Dough:
220g plain flour
1/4 tsp salt
1 sachet active yeast
1 tbsp olive oil
150ml (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 (or you can use my home-made ricotta cheese recipe to prepare your own)
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 cheese, grated
milk, to glaze
salt and freshly-ground black pepper, to taste

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 50ml 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. Roll or pull 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. Cover with a clean tea towel and set aside in a warm place to rise for 1 hour. Place in an oven pre-heated to 180°C and bake for about 40 minutes, or until lightly browned all over. Serve immediately.