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Sopressa & artichoke tiella
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Delicious Italian fusion featuring pie, pizza, and calzone flavors in one bite.
Ingredients:
  • 150g sopressa salami, coarsely chopped
  • 280g btl artichoke hearts in brine, rinsed, drained, coarsely chopped
  • 165.00 ml fresh basil leaves, torn
  • 100g (1 cup) coarsely grated mozzarella
  • 25g (1/3 cup) finely grated parmesan
  • 3/4 tsp instant yeast
  • 2.50 gm caster sugar
  • 250ml (1 cup) warm water
  • 300g (2 cups) plain flour
  • 90g (1/2 cup) semolina
  • 2.40 gm salt
  • 36.40 gm extra virgin olive oil
Instructions:
  • For the dough, mix yeast, sugar, and 60ml (1/4 cup) water in a bowl. Let it sit for 5 minutes until frothy. Combine flour, semolina, and salt in another bowl, making a well in the center. Pour in the yeast mixture, oil, and remaining water. Use a knife to mix until combined, then use your hands to form the dough.
  • Grease a large bowl with oil. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough in the bowl, coating it well. Cover and let it rise in a warm, draft-free spot for 1 1/4 hours until doubled in size.
  • Preheat oven to 250°C. Grease a 28cm springform pan with oil. Roll out two-thirds of the dough on a floured surface to a 32cm disc and use to line the prepared pan. Layer sopressa, artichoke, basil, mozzarella, and parmesan over the base. Roll out the remaining dough to a 28cm disc and place on top of the filling. Seal the edges together, brush with oil, and bake at 180°C for 25-30 minutes until crisp.

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