Pitta pizzulata is a type of unleavened Calabrian focaccia – though a case can be made for how it actually falls under the pizza umbrella. It has ancient origins, so it should come as a surprise that recipes vary from family to family, town to town, and panificio to panificio.
As the recipe is Calabrian, it should also come as no surprise that, in addition to Pecorino and tomatoes, the recipe calls for a generous sprinkling of red chili pepper – if you’re not a fan of spicy dishes, just eliminate the chili pepper altogether.
Pitta Pizzulata aka Calabrian Focaccia
Serves 4
Ingredients:
11 oz. flour
4½ oz. sugna or lard
¼ glass of dry white wine
3 large eggs
2 oz. Pecorino cheese, grated
11 oz. peeled tomatoes
1 red chili pepper, chopped into small pieces
salt to taste
Method:
Start by dissolving the lard in a bain-marie or double boiler until it liquefies.
Peel the tomatoes. Cut into small pieces and remove the seeds.
Next prepare the dough. Combine the flour, eggs, Pecorino cheese, lard, white wine, and a pinch of salt and mix together. Knead until smooth and then cover it with plastic wrap. Let it rest for about an hour in a cool place.
Once the dough is ready, preheat the oven to at 350°F. Grease a cake tin with the lard and flatten the dough with your fingers. Next, top the dough with the peeled tomatoes, the chopped red chili pepper (if using it, if not, just omit it altogether), salt, and finally, the remaining lard, crumbled into small pieces. Bake in the oven for around 30 minutes and serve hot.