This is a traditional dish of Catania (Sicily, Italy).
My mom prepares the traditional flattened every year during Christmas holidays. It is commonly filled with “tuma” (a local cheese), cauliflower and broccoli but each family has its own recipe. My father makes the “cauliflower cake” as filling of this dish.
Since I prefer aubergines I often do it during the year filled as in this video or simply with tomato pulp, mozzarella and ham.
I hope you like it and above all that you will try to make it too, otherwise what is the purpose of sharing the recipes?
Ingredients:
Dough
250 g strong flour
250 g durum wheat semolina flour
300 g water (about – the quantity is conditioned by flour humidity)
2 tbsp. extra virgin olive oil
25 g butter (optional)
1 tsp. dried yeast
1 tsp. honey
2 tbs. salt
Filling
400 g tomato pulp
3 aubergines (nearly 700 g)
400 g mozzarella (pizza type)
100 g ham
extra virgin olive oil
salt
peanut oil