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Pizzolo Siciliano | Crispy Stuffed Cheese Flatbread
(0)
50 min
Under an hour
Knuspr-Küche
Der berühmte sizilianische Klassiker aus Sortino: Ein runder Hefeteig wird vorgebacken, waagerecht aufgeschnitten und mit cremigem Ricotta, zart schmelzendem Mozzarella und frischem Pfeffer gefüllt. Mit Olivenöl, getrocknetem Oregano und Parmigiano bestreut, backt das Fladenbrot ein zweites Mal, bis es herrlich kross und goldbraun duftet.
Ingredients
Preparation method
Prepare & proof the yeast dough
Dissolve the fresh yeast together with the sugar in 100 ml of lukewarm water and let rest for about 10 minutes until foam forms on the surface.
Mix the wheat flour with the table salt in a bowl. Add the yeast water, the remaining lukewarm water (200 ml), and 20 ml of olive oil. Knead for approx. 8 to 10 minutes into a smooth, elastic dough.
Shape the dough into a ball, lightly oil it, and let it rest covered in a warm place for at least 60 to 90 minutes until it has doubled in volume.
Chef's tip
Tradition from Sortino: In Sicily, pizzolo is traditionally prepared exactly this way – double baking keeps the filling wonderfully juicy while the base and top crust achieve an incomparable crispiness.
Serving tip: Slice the warm pizzolo into handy wedges like a cake. It pairs excellently with a crisp arugula salad with cherry tomatoes and balsamic dressing.
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