4 to 6 servings
Ease of preparation
- 1 ½ pound (680 grams) store-bought bread dough
- 3 tablespoons (45 ml) olive oil, divided, plus more for greasing
- 1 cup (240 ml) ricotta, drained
- ½ pound (226 grams) soppressata
- ½ pound (226 grams) capocollo
- 1 tablespoon (15 ml) rosemary leaves, chopped
- ½ teaspoon (2.5 ml) fresh ground pepper
- 1 cup (240 ml) shredded caciocavallo cheese (or substitute with mozzarella)
- ½ teaspoon (2.5 ml) sea salt flakes
- Knead 2 tablespoons (30 ml) olive oil into the bread dough. Divide the bread dough into 2 halves. Roll out each half on a floured countertop.
- Fit one half of the dough into an 8-inch (20 cm) skillet greased with olive oil. Spread ricotta on top. Tear soppressata and capocollo into pieces. Top dough with soppressata, capocollo, and rosemary. Sprinkle pepper on top. Evenly distribute caciocavallo on top. Top with second half of dough. Pinch sides of dough together.
- Pierce top with fork. Pour remaining olive oil evenly over top.
- Bake at 400 F (205 C) for 30 minutes, or until golden.
- Remove from oven and top with sea salt flakes.