Pizza di Granturco Molisana

Name: Pizza di Granturco Molisana
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Molisana
Ingredients: 400 g coarse yellow maize flour; 450 ml boiling water; 60 ml Extra virgin olive oil; 1 tsp Fine sea salt; 600 g mixed bitter field greens; 3 cloves Garlic cloves; 1 whole dried red chilli; 250 g cooked cannellini beans

A traditional rustic Molisano flat maize bread, known locally as pizza di grandenje, baked golden and served with sautéed bitter greens and beans.

🇮🇹Italy· Molise

Prep: 20 min
Cook: 40 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 420 kcal

Ingredients

0 of 8 gathered

Servings

400 g coarse yellow maize flour — polenta bramata or fioretto
450 ml boiling water — freshly boiled
60 ml Extra virgin olive oil — divided use
1 tsp Fine sea salt — plus extra for boiling water
600 g mixed bitter field greens — chicory, cime di rapa, or wild greens, trimmed
3 cloves Garlic cloves — peeled and lightly crushed
1 whole dried red chilli — crumbled
250 g cooked cannellini beans — drained and rinsed

Equipment

•Round baking pan or shallow cast-iron skillet
•Large mixing bowl
•Large frying pan
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 14 g
carbs: 68 g
fibre: 9 g
protein: 11 g
calories: 420 kcal

Instructions

1
Heat the oven to 200 degrees C and lightly oil a round baking pan.
2
Put the maize flour and salt into a bowl, then pour in boiling water while stirring constantly.
3
Work the dough into a thick paste that holds its shape without sticking.
4
Press the hot maize dough evenly into the prepared pan to two centimetres thick.
5
Brush the top with one tablespoon of olive oil to help it colour.
6
Bake for 35 to 40 minutes until the crust turns crisp and golden.
7
Blanch the trimmed greens in salted boiling water for five minutes, then drain thoroughly.
8
Heat the remaining olive oil in a skillet with the garlic and crushed chilli.
9
Toss the drained greens and beans in the hot oil until fragrant and sizzling.
10
Break the warm maize bread into rustic chunks and serve alongside the greens.

Chef's tips

Pour the water in boiling hot to properly hydrate the maize starch, which helps the dough bind without gluten. If you prefer a crunchier crust, brush a little extra olive oil on top halfway through baking.

Ingredient substitutions

chicory and cime di rapa → curly kale or Swiss chard, though the flavour will be less pleasantly bitter
cannellini beans → cooked borlotti beans or chickpeas

Storage

Store leftover maize bread and greens separately in airtight containers in the fridge for up to two days.

Reheating

Reheat the maize bread in a dry skillet or hot oven until crisp, then warm the greens gently in a pan.

Common mistakes to avoid

•Using cold or lukewarm water, which leaves the maize crumbly and prevents the dough from holding together.
•Not draining the boiled greens thoroughly, which makes the skillet base watery rather than richly coated in olive oil.

Serving suggestions

Serve steaming hot with the maize bread torn into pieces to soak up the garlicky juices from the greens.Pair with pickled green chillies for a traditional Molisano contrast.