The Savory Pie of San Martino is a typical Abruzzese stuffed pizza. Unfortunately, I don’t know much about its history, but I know an elderly lady gave me the recipe, and it seems to be from Caramanico, a village in the province of Pescara.
The base dough for this pizza, as I understand it, varies slightly from family to family, and some even add more oil to the dough, but in my opinion, it’s already quite enough.
Some people oil the surface of the pie before baking, but I didn’t do it because, with both the dough and filling, it’s certainly not a light recipe. However, every now and then, not too often, I cook these calorie bombs.
As many of you know, those who have known me for a while, I am always looking for new recipes, especially those related to regional traditions, and I research their origins and history, but I don’t always manage to find out everything I’d like to know.
Anyway, back to the recipe, the only caution is that the two sheets that form the savory pie must be thinner, so I recommend a 12-inch diameter pan; mine was a bit smaller.
All that’s left is to follow this recipe to celebrate San Martino day and replicate it, then let me know if you liked it.
Approximately 297 Kcal per slice
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8 slices
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: San Martino
Ingredients to make the Savory Pie of San Martino
- 2 eggs (large)
- 1/2 cup whole milk
- 3 tbsp water
- 1/3 cup extra virgin olive oil
- 0.35 oz fresh yeast
- 1 tsp salt
- 4 cups all-purpose flour
- 10.5 oz spicy provolone
- 3.5 oz caciocavallo (or dried mozzarella)
Preparation of the Savory Pie of San Martino
Let’s start by creating the dough for our savory pie; put the eggs in a bowl, beat them well, then add the water, milk, oil, and dissolve the yeast.
Continue by adding half the flour, mix well, add the salt, add the rest of the flour, and create a well-kneaded, homogeneous ball.
Let the dough rise in a bowl until doubled, about 2 hours.
Once risen, pour the dough onto a work surface, create a ball….
…..divide the dough in two and make two balls, let them rest covered for at least 30 minutes.
Take a round pan with a 12-inch diameter, roll out the first sheet thin but not transparent, place it on the pan, and coarsely grate the cheeses onto the pizza base.
Roll out the second sheet, also thin, arrange the edges well and seal tightly so that nothing escapes during cooking.
Prick the surface of the pizza with a fork, let it rest for another half an hour…..
then bake in a preheated oven at 350°F for about 40 minutes, checking the cooking.
