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  • Puglian Flatbread (Puddica)

    This simple Puglian flatbread is easy to make with pizza dough and delicious as a light lunch with some cheese or as a snack. You can add other toppings—olives, capers, prosciutto—but tomatoes are the most traditionally Puglian.

    • 1 batch (about 1½ pounds [680 g]) pizza dough
    • 10 grape tomatoes, halved
    • Salt, to taste
    • Extra virgin olive oil, for brushing the dough

    1. Preheat the oven to 400°F (200°C). Thoroughly oil a baking sheet.

    2. Roll out the pizza dough and spread it on the prepared baking sheet. Distribute the tomatoes on top of the pizza dough, sprinkle with salt, and brush with olive oil.

    3. Bake for at least 35 minutes, or until golden brown.

    Note: The flatbread will keep for a couple of days in an airtight container.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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