Traditional Italian Herb Stuffed Pizza

A rustic traditional Italian stuffed pizza featuring two golden layers of soft yeast dough enclosing a savory filling of seasoned ricotta and finely chopped greens like spinach or chicory. Baked to perfection for a hearty and flavorful dish.

Ingredients

• 350g flour (0 or 00)
• 25g butter
• 15g brewer's yeast
• Extra-virgin olive oil or lard (as needed)
• 500g boiled herbs (spinach, chicory, or ribwort)
• 250g ricotta cheese
• Salt to taste
• Pepper to taste (optional)
• Nutmeg to taste (optional)
• Warm water (as needed for dough)

Directions

1. Thoroughly dry the cooked herbs and chop them finely.
2. Mix the chopped herbs with ricotta, salt, pepper, and nutmeg in a bowl.
3. Knead the flour with warm water, a little salt, and a splash of olive oil or lard.
4. Work the softened butter and brewer's yeast into the mixture until it forms a soft dough.
5. Divide the dough into two equal portions and roll each out into a disc about 1 cm thick.
6. Place the first dough disc onto a parchment-lined baking tray and spread the herb and ricotta stuffing evenly over it, leaving a 1.5 cm border around the edge.
7. Place the second dough disc on top and press the borders firmly together to seal, using a few drops of water if needed to help them stick.
8. Cover the pie with a cloth and let it rise in a warm spot.
9. Pierce the top crust gently all over with the tines of a fork.
10. Preheat the oven to 180 °C.
11. Bake in the preheated oven for 30 minutes until golden brown.