Pitta Maniata
Pitta maniata is a savoury Calabrian stuffed bread layered with rich tomato sauce, cured salami, provola cheese, and boiled eggs, baked until golden.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large mixing bowl
- •28cm round baking tin
- •Rolling pin
- •Pastry brush
- •Fork
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 25 g
- carbs
- 65 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 580 kcal
Instructions
- 1
Mix the flour, yeast, and lukewarm water together in a large bowl to form a rough dough.
- 2
Add the olive oil and fine salt, then knead vigorously on a clean surface for ten minutes.
- 3
Cover the smooth dough ball and leave it in a draught-free spot for ninety minutes to double.
- 4
Preheat your oven to 190°C and lightly grease a 28cm round metal baking tin with olive oil.
- 5
Divide the dough into two pieces, making one slightly larger for the bottom base.
- 6
Roll out the larger piece into a circle and press it into the tin, extending up the sides.
- 7
Spread the tomato passata evenly across the base of the dough.
- 8
Layer the soppressata slices, diced provola, egg rounds, and grated Pecorino Crotonese over the sauce.
- 9
Roll out the remaining dough, drape it over the top, and crimp the edges tightly to seal.
- 10
Prick the top crust with a fork, brush lightly with olive oil, and bake for forty minutes until deep golden.
Chef's tips
Use a reduced, thick passata so the base crust does not turn soggy during baking. Seal the dough edges firmly with your thumbs to ensure the melted cheese stays enclosed.
Ingredient substitutions
- soppressata calabrese → any spicy cured Italian salami
- provola calabrese → firm low-moisture mozzarella or scamorza
- Pecorino Crotonese → Pecorino Romano or Grana Padano
Storage
Keep leftover slices wrapped tightly in foil in the refrigerator for up to three days.
Reheating
Reheat slices on a baking tray at 180°C for eight to ten minutes to crisp the crust.
Common mistakes to avoid
- •Using watery tomato sauce which prevents the bottom dough layer from baking crisp.
- •Failing to crimp the edges securely, causing melted cheese and juices to scorch against the pan.
Serving suggestions
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