Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Pizza Calabrese (Calabrian Pie)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
1 quantity bread dough or 900g/2 lb frozen bread dough 1 large green pepper 1 tablespoon olive oil
1 medium onion, sliced 1 clove garlic, finely chopped 85g/3 oz sun-dried tomatoes
175g/6 oz ricotta cheese, sliced 3 hard-boiled eggs, shelled and sliced 175g/6 oz Italian salami, diced
1 tablespoon chopped fresh oregano or basil salt and freshly ground black pepper 115g/4 oz shredded mozzarella cheese
milk, for glazing



1 Make the bread dough acording to the recipe, or thaw frozen dough. While it is rising, prepare the filling ingredients.
2 Half the pepper, discard the seeds and white membrane and cut the flesh into 1 cm/1/2 inch strips. Heat the oil in a frying pan. Add the onion and pepper and cook gently for about 15 minutes, until the onion is very soft and transparent. Stir in the garlic and cook for several seconds, then allow to cool. Puree the sun-dried tomatoes with a little of their oil in a food processor.
3 When the dough has risen, punch down and roll out half of it to fit a 23x28cm/9x11 inch baking dish. Stretch the dough so it comes half way up the sides of the dish. Place the ricotta in a layer over the dough and top with the onion mixture, eggs and salami. Drizzle with pureed sundried tomatoes, sprinkle with chopped oregano or basil, and season with salt and pepper. Sprinkle with the mozzarella.
4 Roll out the remaining dough, place on top and press the edges to seal. Cover with a clean cloth and leave in a warm place for about 25-30 minutes to rise. Preheat the oven to 200C/400F/gas mark 6.
5 When the pie has risen, brush with milk and pierce the dough in several places with the point of a knife. Bake for 20 minutes, then reduce the oven temperature to 180C/350F/gas mark 4. Bake for a further 15-20 minutes until golden brown and the pie sounds hollow when tapped. Leave to stand for 5 minutes. The pie may be served hot, warm or cold.

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