Pitta Ripiena Calabrese-Calabrese Stuffed Flatbread

Step 1

Preheat oven to 425F.

Step 2

Put all of the dough ingredients together in a stand mixer. Mix on low until it becomes a smooth ball. Add a little bit more flour if the dough seems too wet to be able to form into a smooth and elastic ball. You could also make the dough by hand.

Step 3

Separate the dough into two portions. Cover with a towel while you make the filling.

Step 4

Add the olive oil to a large skillet over medium-high heat. Add the scallions and cook for a few minutes. Add in the olives, anchovy filets (if using), capers and cherry tomatoes (I used a small can of Italian cherry tomatoes, tomatoes and the juice).

Step 5

Let it cook for about 5 minutes. Add in the wine and cook for a few more minutes. Test for salt (it should already be salty from the olives, anchovies and capers, if you’re using them.)

Step 6

Add a little pepper, if you like. Place the filling in a bowl and let it cool a little (about 15 minutes).

Step 7

Take one portion of the dough to roll and cover the other one with a towel.

Step 8

Spread some olive oil in the springform pan (I used a 12” round springform pan).

Step 9

Sprinkle a little bit of a flour on a clean surface and begin to roll out the first section of dough to be large enough to cover the bottom of the pan.

Step 10

Carefully transfer to the dough to cover the bottom of the pan; set aside.

Step 11

Spoon in the filling on the surface of the dough leaving the perimeter uncovered.

Step 12

Roll out the other portion of the dough and carefully cover the filling.

Step 13

If there are any large portions of dough cut with a pastry cutter. Pinch the two doughs together to seal in the filling. Go around the dough with a fork and press the perimeter of the pitta closed.

Step 14

Poke the surface of the top layer of the pitta with a fork every few inches.

Step 15

Brush on a bit of the extra-virgin olive oil.

Step 16

Bake for 30-40 minutes or until the top gets golden brown.