Pitta Pizzulata with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 150g (5.3 oz) mozzarella cheese, shredded 150g (5.3 oz) mozzarella cheese, shredded
• 100g (3.5 oz) provolone cheese, sliced 100g (3.5 oz) provolone cheese, sliced
• 50g (1.8 oz) sun-dried tomatoes, chopped 50g (1.8 oz) sun-dried tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano 1/2 tsp dried oregano
• 1/2 tsp garlic powder 1/2 tsp garlic powder

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 52g, 3g
• Protein: 17g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and divide it into two equal portions.
7. 7.
   Roll out each portion into a rectangular shape, about 1/4 inch thick.
8. 8.
   Sprinkle the shredded mozzarella cheese evenly over the dough, leaving a small border around the edges.
9. 9.
   Arrange the provolone cheese slices, sun-dried tomatoes, and fresh basil leaves on top of the mozzarella.
10. 10.
    Sprinkle the grated Parmesan cheese, dried oregano, and garlic powder over the filling.
11. 11.
    Carefully roll up the dough, starting from one of the longer sides, and seal the edges.
12. 12.
    Place the rolled dough on a baking sheet lined with parchment paper.
13. 13.
    Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
14. 14.
    Remove from the oven and let it cool for a few minutes before slicing.
15. 15.
    Serve warm and enjoy!

Treat your ingredients with care...

• Mozzarella cheese — Use low-moisture mozzarella for better melting and flavor.
• Provolone cheese — Opt for aged provolone for a stronger flavor.
• Sun-dried tomatoes — If using oil-packed sun-dried tomatoes, drain them well before chopping.
• Fresh basil leaves — Gently tear the basil leaves to release their aroma before adding them to the filling.
• Grated Parmesan cheese — Use freshly grated Parmesan for the best flavor.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the filling.
• Experiment with different fillings such as cooked sausage, roasted vegetables, or caramelized onions.
• Brush the top of the bread with olive oil before baking for a shiny crust.
• Allow the Pitta Pizzulata to cool slightly before slicing to prevent the filling from oozing out.
• Serve with a side of marinara sauce or balsamic reduction for dipping.

Serving advice

Serve the Pitta Pizzulata warm as a main course or slice it into smaller portions for a delightful appetizer. Pair it with a fresh green salad to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some fresh basil leaves on top of the sliced Pitta Pizzulata. Serve it on a wooden cutting board or a rustic platter for a charming touch.