Calabrian Pitta | Ciao Italia

Ingredients

• SALAD FILLING
• 1 cup oil-cured black olives, pitted
• 1 cup green olives in brine, drained and pitted
• 2/3 cup sliced fennel bulb
• ½ cup marinated artichoke hearts, drained
• 1 small sweet red pepper, cored, seeded, and cut into strips
• 2 cloves garlic, minced
• ½ cup chopped mixed fresh basil, flat-leaf parsley, and fennel leaves
• 2 tablespoons Filippo Berio extra-virgin olive oil
• Fine sea salt to taste
• 1 loaf Nonna’s Sponge Dough bread
• MEAT AND CHEESE FILLING
• ¼ pound thinly sliced Genoa salami
• 1/3 pound thinly sliced prosciutto
• 1/3 pound thinly sliced capicolla
• ½ pound fresh or packaged mozzarella, sliced
• ½ pound thinly sliced provolone