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5 from 8 votes

Pitta Ripiena Calabrese-Calabrese Stuffed Flatbread

This stuffed flatbread is my Italian mother-in-law’s recipe. It is filled with cherry tomatoes, scallions and olives. Totally meat free for the vegetarians (and vegans…no cheese!).
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Italian
Keyword: Bread, Calabria
Servings: 6 servings
Author: Lora



  • 3 cups flour
  • ¼ cup extra-virgin olive oil
  • ¼ cup dry white wine room temp
  • ½ cup water room temp
  • 1 teaspoon sea salt


  • 8 scallions cleaned and cut into large portions
  • ½ cup Italian cured black olives, pitted and chopped
  • 6 anchovy filets optional
  • 1 Tablespoon salt cured Italian capers
  • 1 cup cherry tomatoes cut in half (I used 1 small can of cherry tomatoes)
  • 6 anchovy filets optional
  • splash of dry white wine
  • sea salt and pepper to taste



  • Preheat oven to 425F.
  • Put all of the dough ingredients together in a stand mixer. Mix on low until it becomes a smooth ball. Add a little bit more flour if the dough seems too wet to be able to form into a smooth and elastic ball. You could also make the dough by hand.
  • Separate the dough into two portions. Cover with a towel while you make the filling.


  • Add the olive oil to a large skillet over medium-high heat. Add the scallions and cook for a few minutes. Add in the olives, anchovy filets (if using), capers and cherry tomatoes (I used a small can of Italian cherry tomatoes, tomatoes and the juice).
  • Let it cook for about 5 minutes. Add in the wine and cook for a few more minutes. Test for salt (it should already be salty from the olives, anchovies and capers, if you’re using them.)
  • Add a little pepper, if you like. Place the filling in a bowl and let it cool a little (about 15 minutes).


  • Take one portion of the dough to roll and cover the other one with a towel.
  • Spread some olive oil in the springform pan (I used a 12” round springform pan).
  • Sprinkle a little bit of a flour on a clean surface and begin to roll out the first section of dough to be large enough to cover the bottom of the pan.
  • Carefully transfer to the dough to cover the bottom of the pan; set aside.
  • Spoon in the filling on the surface of the dough leaving the perimeter uncovered.
  • Roll out the other portion of the dough and carefully cover the filling.
  • If there are any large portions of dough cut with a pastry cutter. Pinch the two doughs together to seal in the filling. Go around the dough with a fork and press the perimeter of the pitta closed.
  • Poke the surface of the top layer of the pitta with a fork every few inches.
  • Brush on a bit of the extra-virgin olive oil.
  • Bake for 30-40 minutes or until the top gets golden brown.