Gozitan-Open Ftria

Diana Adcock


This recipe is posted for Susie's World Tour 2018.


☆☆☆☆☆ 0 votes

24 Hr 55 Min
25 Min


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  • 4 c
  • 3 tsp
    dry active yeast
  • 2 tsp
  • 1 1/2 tsp
  • 6 Tbsp
    olive oil
  • 1 1/3 c
    warm water
  • 1
    chicken breast, cooked and shredded
  • 1 c
    chopped black olives
  • 1/2
    small white onion, sliced paper thin
  • 1
    small tomato, sliced thin
  • 1/4 c
    basil leaves, torn
  • 1/4 c
    flat leaf parsley, torn
  • 1 c
    shaved parmesan, divided
  • 1/2 tsp
    black pepper
  • 1 tsp
    flaked sea salt
  • 2 Tbsp
  • 1 sprig(s)
    rosemary, stripped of leaves

How to Make Gozitan-Open Ftria


  1. Place all dry ingredients in a large mixing bowl-stir to combine.
  2. Combine wet ingredients, adding to dry ingredients in bowl Stir well to combine.
  3. Turn dough out onto a floured board and knead for 10 minutes.
  4. Oil bowl, add dough turning once, cover and let rise in a warm spot for 3 hours. Cover Tightly with plastic wrap and place in fridge overnight.
  5. The next day turn dough onto floured counter. Divide into 4 equal portions and roll out into rounds, or roll into a rectangle.
  6. Place on a oiled baking sheet.
  7. Preheat oven to 395 degrees.
  8. Brush dough with EVOO and top with chicken, olives, onions, tomatoes and herbs. Top with 1/2 the parmesan cheese.
  9. Bake for 25 minutes on the middle rack of your preheated oven or until done.
  10. Remove from oven, finish with salt, pepper, and top with remaining parmesan. Drizzle with additional EVOO if desired.
  11. Serve hot or at room temp.

Printable Recipe Card

About Gozitan-Open Ftria

Course/Dish: Other Main Dishes
Main Ingredient: Flour
Regional Style: Mediterranean

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