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mg’s maltese gozitan (veggie ftira)

MuffinGoddess avatar
Recipe by
Melissa T.
@MuffinGoddess
Norwood, MA

This is my creation for Susie’s World Tour 2018 Ftira Your Way Challenge for Malta. Meatless, with lots of veggies and cheese. Prep time includes time for pan-frying potatoes and sautéing mushrooms.

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yield 8 as a meal, or 10-12 as a snack
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For mg’s maltese gozitan (veggie ftira)

  • 4 c
    bread flour
  • 3 tsp
    yeast
  • 2 tsp
    salt
  • 1 1/2 tsp
    sugar
  • 6 Tbsp
    olive oil, plus extra for brushing on pizza stone
  • 1 1/3 c
    warm water
  • semolina, for dusting pizza stone
  • TOPPINGS
  • 1 lg
    potato, thinly sliced and pan-fried
  • 1 clove
    garlic, minced
  • 5
    campari tomatoes, thinly sliced
  • 20
    kalamata olives, halved lengthwise
  • 10 oz
    baby bella mushrooms, sautéed in a bit of olive oil
  • coarse sea salt, to taste
  • 3 sprig
    fresh oregano, leaves only
  • 1 Tbsp
    chopped fresh basil
  • 1 c
    fresh spinach, torn
  • dried red chili pepper flakes, to taste
  • olive oil, for drizzling
  • 3/4 c
    feta cheese, crumbled
  • 3 oz
    mozzarella cheese, sliced
  • coarse ground black pepper, to taste

How To Make mg’s maltese gozitan (veggie ftira)

  • 1
    FOR BREAD DOUGH: Combine all dry ingredients (flour, yeast, salt, sugar) in the bowl of a stand mixer. In a separate bowl, combine the olive oil and warm water. Using the paddle attachment, slowly stream the liquid mixture into the dry mixture with the mixer running on low speed. Once the dough fully comes together, stop the mixer and switch out the paddle attachment for the dough hook attachment. Run the mixer on medium speed for approximately 8 minutes to knead the dough. Remove dough from mixer and form a ball. Return the dough ball to the mixing bowl, cover it with a dish towel, and allow it to stand in a warm spot to rise for at least 3 hours. After bread dough has risen, remove the dish towel and tightly cover bowl with plastic wrap, then place the dough in the fridge overnight.
  • 2
    Once the dough is ready to be used, preheat the oven to 400 degrees F, and place a large pizza stone in the oven to heat up. Remove the bowl from the fridge and place the dough on a lightly floured surface for rolling. Roll dough out into a large circle that is slightly larger than the pizza stone. Carefully remove the pizza stone from the preheated oven, brush it with a bit of olive oil, and dust it with semolina. Carefully move the rolled dough to the pizza stone, leaving the edge of the dough circle to overhang the pizza stone. Slash the center of the dough and shape with your fingers to form a hole.
  • 3
    TOPPING: Brush the prepared dough with olive oil. Arrange the pan-fried potatoes on top, then the minced garlic, sautéed mushrooms, sliced tomatoes, olives, crumbled feta and sliced mozzarella. Sprinkle everything with the coarse sea salt, chili flakes and coarse ground black pepper to taste.
  • 4
    Fold the overhanging dough edges upwards to make a crust. Transfer the stone back to the hot oven and allow the ftira to bake for 20 minutes, or until the crust edges are light golden brown. Remove the ftira from the oven and turn the oven off. Scatter the spinach, basil and oregano over the top, then drizzle everything with a little bit of olive oil. Return the ftira to the oven for a minute or two to lightly wilt the spinach.
  • 5
    Remove the ftira from the oven, slice into portions and serve hot
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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