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Ingredients for 4 people
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- 4 cups Italian type “00” flour
- ½ package active dry yeast
- 1 teaspoon salt
- 2/3 pound ricotta
- 1/3 pound prosciutto
- 1 cup water
Le Ricette
Ciarla (Stuffed Pizza)
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Easy
Easy
TYPE
Bread, focaccia and pizza
Bread, focaccia and pizza
ITALIAN REGION
Lazio
Lazio
Tags
Ingredients for 4 people
4 cups Italian type “00” flour
½ package active dry yeast
1 teaspoon salt
2/3 pound ricotta
1/3 pound prosciutto
1 cup water
Ingredients
Preparation 15 minutes preparation + 20 minutes cooking
Prepare the dough by mixing the flour, water and yeast.
Press by hand into a round pizza shape about ¼ inch thick.
Slide into a very hot oven (425° F) with a pizza peel.
Otherwise, place on a greased baking sheet, allow to rise for about 45 minutes and then bake at 400°F.
When cooked, remove from oven, cut in half crosswise, and fill with a layer of ricotta (or fresh Pecorino), or slices of prosciutto.
The ciarla may also be garnished with a drizzle of honey, if desired.
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