Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria

Name: Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria
Ingredients: 250 grams biga; 340 grams 0 flour or strong white bread flour; 250 mls water; 7 grams salt; 2 grams yeast; 60 grams prosciutto; 60 grams salami (can use soppressa, spicy salami or nduja ); 2 eggs , beaten with salt and pepper or hard boiled and sliced; 200 grams mozzarella cheese (can use ricotta or caciocavallo instead); 50 grams pecorino cheese, finely grated (can use ricotta secca di pecora instead)

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Experience the flavor of Calabria with Pitta ripiena calabrese—a stuffed flatbread packed with prosciutto, salami, and mozzarella, perfect for picnics or as a first course.

View full recipe on www.livingalifeincolour.com

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Cooking tools:

Pizza stone
Rolling pin
Oven
Mixing bowl
Plastic wrap
Baking sheet
Parchment paper
Chef's knife

Ingredients

250 grams biga
340 grams 0 flour or strong white bread flour
250 mls water
7 grams salt
2 grams yeast
60 grams prosciutto
60 grams salami (can use soppressa, spicy salami or nduja )
2 eggs , beaten with salt and pepper or hard boiled and sliced
200 grams mozzarella cheese (can use ricotta or caciocavallo instead)
50 grams pecorino cheese, finely grated (can use ricotta secca di pecora instead)