SICILIAN STUFFED PIZZA WITH RICOTTA AND ARUGULA
At a pizzeria in the small Sicilian town of Vallelunga-Pratameno, about a couple of hours' drive from Palermo, you could get nearly any kind of pizza, but the house specialty didn't look like a pizza at all. To make it, the dough was stretched as usual, then slid naked, with no toppings, onto to the oven's stone floor. In no time at all, the dough began to puff up until nearly spherical, like a giant pita bread. It was taken from the oven, split open and filled with fresh local sheep's milk ricotta and a large handful of arugula. To serve, it was cut into wedges, like a heavenly sandwich. My version includes a few anchovies and strips of roasted pepper, but even without them, it is delicious.
Provided by David Tanis
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Turn oven to 450 degrees and put a pizza stone on the middle shelf to heat for 20 to 30 minutes. (Alternatively, use a heavy-duty baking sheet.)
- Sprinkle a clean work surface lightly with semolina. Place the pizza dough on top and push down with your hands, flattening it. Dust lightly with semolina, if it seems sticky. Press down and outward with fingers to a diameter of about 8 inches. (You may use a rolling pin if you prefer.)
- Sprinkle more semolina beneath the dough so it will easily slide as you begin to stretch it in all directions to a diameter of about 10 inches.
- To transfer the dough to the oven, slide a pizza peel (or something similar, like the steel, rimless bottom of a tart pan or a stiff piece of cardboard) under the dough. There should be sufficient semolina on the bottom of the dough to keep it from stickling to the peel.
- Transport the dough to the oven and quickly slip it from the peel onto the pizza stone. In a few minutes it will begin to puff. Let it bake for 8 to 10 minutes, until nicely browned and well puffed. Remove from oven and place on a cutting board.
- Use a knife to cut all the way around at the edge, separating the top half from the bottom. Add the fillings: Spoon the ricotta in blobs to cover the surface, then smooth briefly. Drizzle ricotta with 3 tablespoons olive oil and arrange randomly the anchovy, pepper strips and basil. Season lightly with salt, pepper and crushed red pepper to taste.
- Cover everything with pecorino and arugula and put the top back on the pie. Use a large knife to cut the pie in half, then in wedges of what ever size you with. Serve immediately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 1 gram
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Rina Khadgi
[email protected]This pizza is a great way to impress your friends and family. It's a delicious and unique way to enjoy pizza.
fahad khan tutul
[email protected]This pizza is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover ingredients.
Devisara Basnet
[email protected]This pizza is a great way to get your kids to eat their vegetables. They'll love the creamy ricotta and the peppery arugula.
Bridget Laxey
[email protected]I love the combination of flavors in this pizza. The ricotta and arugula are a perfect match.
Dady Princess
[email protected]This pizza is a great way to change up your pizza routine. It's a delicious and unique way to enjoy pizza.
Donald Bennett
[email protected]I've made this pizza a few times and it's always a hit. The ricotta and arugula filling is so good.
Amar Mahato
[email protected]This pizza is perfect for a party or a potluck. It's easy to make and everyone will love it.
Kimberley Howell
[email protected]I love the way the arugula wilts in the oven. It adds a nice texture to the pizza.
Khan usman
[email protected]This pizza is a great way to use up leftover ricotta cheese. It's also a great way to get your kids to eat their vegetables.
Random Poland Guy
[email protected]I've been looking for a good Sicilian stuffed pizza recipe and this one is perfect! The crust is crispy and the filling is creamy and flavorful. I will definitely be making this again.
Hamid Ahmed
[email protected]This pizza was so easy to make and it turned out so well! The ricotta and arugula filling is a great combination.
Amelia Khoza
[email protected]I love the way the arugula adds a peppery flavor to this pizza. It's a great way to change up the classic Margherita pizza.
Tazio Grivetti
[email protected]This pizza was amazing! The crust was perfectly crispy and the filling was creamy and flavorful. I will definitely be making this again.
Tassavour Jahan
[email protected]I made this pizza for dinner last night and it was a huge success. My kids loved it and my husband said it was the best pizza he's ever had. Thanks for sharing this recipe!
alex habbart
[email protected]This was my first time making stuffed pizza, and it turned out great! The instructions were easy to follow and the pizza was delicious. I will definitely be making this again.
maurine masayi
[email protected]I've made this pizza several times and it's always a crowd-pleaser. The ricotta and arugula filling is so good, and the pizza crust is always perfectly crispy.
ThE_LaSt_OrEo
[email protected]This pizza was delicious! I made it for a party and everyone loved it. The crust was crispy and the filling was creamy and flavorful.
Waseem Satti
[email protected]I love the combination of ricotta and arugula in this pizza. It's a great way to use up leftover arugula, and the ricotta cheese adds a creamy richness to the pizza.
Habitamu Ayele
[email protected]This Sicilian stuffed pizza was a hit with my family! The ricotta and arugula filling was creamy and flavorful, and the pizza crust was perfectly crispy. I will definitely be making this again.