Pizza Bread from Gozo (Ftira Għawdxija)
The age-old recipe for this ‘pizza’ actually used a sourdough flatbread (hence ‘ftira’ in the name) to envelop its fillings. The bread can be traced back to the village of Nadur on Gozo, where two bakeries still make versions of the original today. It can have any of the likely Maltese fillings: olives, capers, tomato … But what distinguishes Gozitan ftira is how the filling bakes inside like a calzone, only with an open top. Let’s call it a savoury free-form pie! The most traditional and delicious filling is ġbejniet cheese with thinly sliced potato on top. If you don’t have the cheese handy, you can substitute ricotta. Likewise, peppered pecorino (or parmesan plus pepper) can be used instead of the semi-dried peppered ġbejniet.
Ingredients 10
Dough
175 ml warm water
1 tsp dried yeast
1 tbsp olive oil
250 g strong white flour
1⁄2 tsp salt
1 ‒ 2 tbsp fine semolina, for rolling
Filling
3 eggs, medium
1 tsp salt
4 ‒ 5 Gbejniet cheeselets, fresh
2 peppered ġbejniet cheeselets, semi-dried, peppered
1 potato, large, peeled, thinly sliced, use a mandoline if you have one
1 tbsp olive oil
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Method 6
Combine the , , and in a mixing bowl and set aside for a few minutes. Add the and , then form into a dough. Knead for 10 minutes until smooth and elastic. (Alternatively, make the dough in a stand mixer fitted with a dough hook.) Return the dough to the bowl, cover with a tea towel (dish towel), and leave to rise for 1 1⁄2 hours.
Knock the air out of the , remove it from the bowl and dust it in the . Roll into a thick disc, then cover and leave for another 30 minutes.
Meanwhile, prepare the filling. First whisk the with the before mixing in the . In a separate bowl, toss the with the and some extra salt, making sure the slices are evenly coated.
Preheat the oven to 220°C (430°F). If you have a pizza stone, place it in the oven (otherwise heat a baking tray). Roll the dough out to a 40 cm (15¾ in) circle.
Spread the cheese mixture in the centre, leaving a 10 cm (4 in) border. Distribute the evenly over the top of the cheese. Fold in the sides of the dough, gently stretching them upwards before placing them down. The ftira should remain open in the middle.
Bake in the oven for 15–20 minutes, until the and are golden brown. Cut into wedges and serve with a salad.
Simon Bajada's tips
If you don’t have the cheese handy you can use firm ricotta and grated pecorino.
