Abigail Donnelly, Author at Woolworths TASTE

Italian recipes

Pizza piena

1 hour

Pizza piena

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 2 hours’ rising time

Cooking Time 1 hour

Ingredients

For the dough:

3⁄4 cup warm water
1 t dried yeast
3 T olive oil, plus 1 t for greasing
300 g flour
1 t salt

For the filling:

200 g ricotta
10 g mozzarella, grated
200 g mascarpone
100 g pecorino, grated
5 free-range eggs
sea salt and freshly ground black pepper, to taste
6 slices Parma ham
6 Woolworths artichokes, drained

Method

1. To make the dough, mix the water and yeast in a large bowl. Mix the flour and salt in a separate large bowl. Make a well in the flour and gradually add the yeast mixture and the oil. Bring the mixture together using your hands to form a ball.

2. Place the dough on a lightly floured surface and knead for 10 minutes, or until smooth. Place in an oiled bowl. Cover with clingwrap or a clean tea towel and leave
in a warm place until doubled in size.

3. Preheat the oven to 180°C. Roll out the dough thinly on a floured surface and place in a 25 cm pie dish. Trim the edges and bake for 15 minutes.

4. To make the filling, mix all the ingredients except the ham and artichokes. Pour the mixture into the baked tart case. Arrange the Parma ham and artichokes on top, gently pressing them in slightly. Bake for 45 minutes, or until set.

Find more Italian recipes here.

Photographs: Jan Ras

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Pizza piena

Pizza piena

Ingredients

Method