STUFFED NEAPOLITAN FLATBREAD PIZZA with cold cuts and cheese, easy and quick, typical recipe to make in 10 minutes with light pastry without butter.
The Neapolitan flatbread pizza is a savory pie without leavening filled with ricotta, cold cuts, and cheese, a typical filling of Neapolitan rustic dishes, it is prepared in a short time and is great for Easter Monday.
The recipe of the Neapolitan flatbread pizza is very simple, you prepare the pastry with flour, water, and oil and fill it with leftover cold cuts you have at home, I used bacon and smoked turkey ham, then add eggs and ricotta to make it more flavorful.
Once filled, close it well and cook it in the oven, in a pan, or in an air fryer, in a few minutes you will have prepared an appetizer idea, a quick dinner, or a savory pie for Easter Monday.
Follow me in the kitchen today, there is the Neapolitan flatbread pizza.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven, Stove, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup water
- 3 1/2 tbsps extra virgin olive oil
- 1 3/4 oz bacon
- 3 1/2 oz ham
- 2 3/4 oz mozzarella
- 1 egg
- 3 1/2 oz ricotta
Steps
Work the flour with water, oil, and a pinch of salt, then divide the dough into two and roll out on the work surface.
Prepare the filling in a bowl, I used what I had in the fridge, a classic of Neapolitan rustic dishes, leftover cold cuts and cheese.
Place diced bacon, ham, I used turkey, optionally salami, diced speck, the egg, ricotta, salt, and pepper if you like, mix well.
Fill one pastry sheet by pouring the filling and close with the other pastry sheet.
Seal the edges, prick with a fork, and brush with oil.
Cook in an air fryer at 400°F for about 15 minutes then turn and cook at 350°F for another 5 minutes or in the oven at 350°F for 25 minutes or in a pan for 15 minutes, turning it over.
Bon appétit
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STUFFED NEAPOLITAN FLATBREAD PIZZA
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