The Molise Pizza of San Martino is a traditional recipe from Molise prepared for November 11th, the day of San Martino when in every city in Italy the new wine is opened, and recipes are flaunted on tables in good company.
This recipe closely resembles my Abruzzo recipe “Scema pizza or scima pizza,” a pizza or rather a bread with a fairly dense crumb, except this recipe has more ingredients.
It is a pizza that does not require leavening, but I recommend working it with a stand mixer if you have one, because it is quite a dense dough and working it by hand requires elbow grease.
A loaf that looks more like bread than pizza, and then it is scored on the surface.
Like some traditional Epiphany recipes, in this recipe, a legume is traditionally hidden inside toward the edge, one is placed corresponding to each slice, and in one slice only a coin is hidden (obviously wrap it in foil before putting it in contact with food), because when it’s cut, whoever finds it pays a penalty.
History tells that whoever finds the coin buys the meat for the sauce to be used for the following Sunday’s lunch.
I really like researching how recipes are born and I hope to fascinate you with my stories.
Approximately 563 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Molise
- Seasonality: Autumn, San Martino
Ingredients for making Molise Pizza of San Martino
- 1.7 cups whole milk
- 3.5 oz lard or butter
- 1 pinch ground nutmeg
- 0.35 oz salt
- 1 pinch black pepper
- 1 oz baking powder or instant yeast for savory pies
- 7 oz grated cheese
- 26.5 oz all-purpose flour
- 5 dried legumes + 1 coin
Preparation of Molise Pizza of San Martino
In a stand mixer or a bowl, prepare the dough by combining the milk, lard, nutmeg, salt, grated cheese, and gradually adding the flour, mixing well, halfway through the dough also add the baking powder along with the rest of the flour.
If you do not prepare the dough with a stand mixer, complete it by working it on a work surface for a few minutes.
Create a ball, turn it upside down, and insert the legumes and the wrapped coin.
Round the loaf well, score the surface creating 6 slices, and bake in a preheated oven at 356°F for 40 minutes, checking the cooking.
![Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram If you want to stay updated, subscribe to the newsletter [wysija_form id="3"]](https://www.gzrecipes.com/content/uploads/sites/2/2025/12/9-9-7-69396d78ed8666-24699695-1024x580.jpg)
