Gizzoa is a delicious flatbread originating from the eastern Liguria region, specifically from the area of La Spezia where the original recipe can be found in the town of Castelnuovo Magra.
Gizzoa is a flatbread filled with crumbled sausage and can be served as an appetizer or side dish.
The preparation is simple and does not require rising.
Today I didn’t have much time to cook and preferred a quick flatbread, so the idea of trying this one came to mind.
There are some variations: with the sausage, you can add 3 tablespoons of stracchino cheese or in a pan pour a drizzle of oil and add the sausage without the casing, crumbled, and sauté it, then add 2 onions and stew them until soft.
The gizzoa disappeared quickly, so now I’m giving you the recipe to try it yourself 😉
P.S.: I also recommend trying:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 9.5 x 9.5 inch pan
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for gizzoa
- 4 cups all-purpose flour
- 1 cup water (lukewarm)
- 10.5 oz sausage
- 5 tbsps extra virgin olive oil (+ a drizzle to season the sausage)
- 1 tsp salt
Tools
- 1 Bowl
- 1 Small Bowl
- 1 Fork
- 1 Rolling pin
- 1 Plastic wrap
- 1 Parchment paper
- 1 Spatula
Steps for gizzoa
Prepare the dough:
In a bowl, pour the flour, oil, lukewarm water, and salt. Mix with a fork and then with your hands, moving to the table.
Form a ball, wrap it in plastic wrap, and let it rest for at least an hour at room temperature.
Meanwhile, prepare the filling:
In a small bowl, pour the crumbled sausage with your hands and season with a drizzle of oil.
Take the dough ball and divide it into two parts.
Roll out one half of the dough with a rolling pin and lay it in an oiled or parchment-lined baking dish.
Place the crumbled sausage evenly spread.
Cover with the other half of the dough previously rolled out with the rolling pin.
Prick the surface with a fork and brush with a little oil.
Preheat the oven to 400°F in static mode and cook the gizzoa for about 30 minutes.
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