Mbriulata - Italian Stuffed Flatbread

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 Italian sausage, casing removed and crumbled 1 Italian sausage, casing removed and crumbled
• 1/2 red bell pepper, diced 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced 1/2 green bell pepper, diced
• 1 small onion, diced 1 small onion, diced
• 1 small zucchini, diced 1 small zucchini, diced
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 38g (3g sugars)
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   In the meantime, heat a tablespoon of olive oil in a skillet over medium heat. Add the crumbled Italian sausage and cook until browned. Remove the sausage from the skillet and set aside.
5. 5.
   In the same skillet, add another tablespoon of olive oil and sauté the bell peppers, onion, and zucchini until softened. Season with salt and pepper to taste. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a rectangle shape.
8. 8.
   Spread half of the sautéed vegetables and Italian sausage on one half of each rectangle, leaving a border around the edges. Sprinkle grated Parmesan cheese over the filling.
9. 9.
   Fold the other half of the dough over the filling and press the edges to seal. Use a fork to crimp the edges.
10. 10.
    Transfer the stuffed flatbreads onto a baking sheet lined with parchment paper. Brush the tops with olive oil.
11. 11.
    Bake in the preheated oven for 20-25 minutes or until golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Italian sausage — Make sure to remove the casing before cooking and crumble it into small pieces for even distribution in the filling.

Tips & Tricks

• For a vegetarian version, omit the Italian sausage and increase the amount of sautéed vegetables.
• Experiment with different types of cheese, such as mozzarella or fontina, for a variation in flavor.
• Serve the Mbriulata with a side of marinara sauce for dipping.
• Leftover Mbriulata can be reheated in the oven for a few minutes to regain its crispiness.
• Customize the filling by adding your favorite vegetables or herbs.

Serving advice

Serve the Mbriulata warm as an appetizer or a main course. Cut it into slices and arrange them on a platter for easy sharing.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or basil over the sliced Mbriulata. Serve it on a wooden board or a decorative plate to add a rustic touch.