gozitan-open ftria
This recipe is posted for Susie's World Tour 2018.
yield
6 serving(s)
cook time
25 Min
method
Bake
Ingredients For gozitan-open ftria
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4 cflour
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3 tspdry active yeast
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2 tspsalt
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1 1/2 tspsugar
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6 Tbspolive oil
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1 1/3 cwarm water
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1chicken breast, cooked and shredded
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1 cchopped black olives
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1/2small white onion, sliced paper thin
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1small tomato, sliced thin
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1/4 cbasil leaves, torn
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1/4 cflat leaf parsley, torn
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1 cshaved parmesan, divided
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1/2 tspblack pepper
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1 tspflaked sea salt
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2 Tbspevoo
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1 sprigrosemary, stripped of leaves
How To Make gozitan-open ftria
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1Place all dry ingredients in a large mixing bowl-stir to combine.
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2Combine wet ingredients, adding to dry ingredients in bowl Stir well to combine.
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3Turn dough out onto a floured board and knead for 10 minutes.
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4Oil bowl, add dough turning once, cover and let rise in a warm spot for 3 hours. Cover Tightly with plastic wrap and place in fridge overnight.
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5The next day turn dough onto floured counter. Divide into 4 equal portions and roll out into rounds, or roll into a rectangle.
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6Place on a oiled baking sheet.
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7Preheat oven to 395 degrees.
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8Brush dough with EVOO and top with chicken, olives, onions, tomatoes and herbs. Top with 1/2 the parmesan cheese.
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9Bake for 25 minutes on the middle rack of your preheated oven or until done.
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10Remove from oven, finish with salt, pepper, and top with remaining parmesan. Drizzle with additional EVOO if desired.
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11Serve hot or at room temp.
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