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open ftira - homemade maltese pizza

Recipe by
Kathy D

I've been learning a lot about traditional Maltese cooking and was challenged with making a traditional pizza called Ftira. This recipe was lots of fun to create and the toppings can easily be adjustable. You could add whatever toppings are to your liking. Enjoy and have fun with this! Note: the timing does not include the dough rising and refrigeration time. You can opt for a ready-made pizza dough ball if you don't want to go through the process of making your own.

yield 2 -4
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For open ftira - homemade maltese pizza

  • 2 c
    bread flour
  • 1 1/2 tsp
    active dry yeast (1 packet)
  • 1 tsp
  • 3/4 tsp
  • 3 Tbsp
    olive oil
  • 1/2 c
  • 2-3 Tbsp
  • 1 lg
    yukon gold potato, peeled
  • 1 lg
    onion, sliced
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    balsamic vinegar
  • 1 Tbsp
    olive oil
  • 1 lg
    tomato, sliced thin
  • 12
    kalamata olives, sliced
  • 1 lg
    garlic clove, minced
  • 1 Tbsp
  • 2 Tbsp
    freshly chopped basil
  • salt and pepper, to taste
  • olive oil, to taste
  • parmesan cheese - optional

How To Make open ftira - homemade maltese pizza

  • 1
    Make the Dough: First, put all of the dry ingredients into a large bowl and stir well. In another bowl (or large liquid measuring cup), combine the water and olive oil and mix. Next, slowly pour the liquid into the dry mixture while stirring with a wooden spoon; until the mixture comes together. Then, knead the dough for approximately 10 minutes (using small amounts of additional bread flour when/if needed) until it forms a smooth and elastic feeling dough ball. Put the dough ball into a large bowl, cover with a light towel, and put in a warm place to rise for the next three hours. Last, take the towel off and replace it with plastic wrap, to seal the bowl tightly, and put it into the refrigerator overnight.
  • 2
    Prep Toppings: First, boil your peeled potato. Either use your own method or: cover the potato with cold water, add a little salt, and bring to a boil over high heat. Then, turn it down to a simmer and cover - cooking for approx. 20-25 minutes. Watch it - because you want it tender enough to slice, but not to the point of falling apart. Drain and set out to cool completely. Slice the potato thinly once it is cooled. Meanwhile, put your sliced onions into an oiled pan over medium heat. Cook and stir (adding a little oil when needed) for approx. 10 minutes. Then stir in the brown sugar and balsamic vinegar and cook for approx 5-8 minutes more. You may need to adjust your times a little - you're going for that nice caramelized look and flavor!
  • 3
    Putting it all Together: Preheat your oven to 400 degrees F. Take your dough out of the fridge and turn it onto a lightly floured surface. Roll the dough, turning and flipping a few times, until it's about 1/4 inch thick all the way around. It doesn't have to be a perfect circle - make it any rustic shape you'd like. The only important thing is to have your dough evenly thin throughout (so you don't get uncooked dough in the middle of your beautiful Ftira!). Put this dough onto your cooking tray - either use a cookie sheet lined with silpat OR lightly coat your cookie sheet with a little olive oil and sprinkle some semolina or corn meal. Crimp up the edges all around your dough for that rustic look.
  • 4
    Spread 1 T. olive oil over the dough surface. Next, take 2 of your tomato slices and crush them as you spread them on top of the dough. Then, scatter the caramelized onions, top with tomatoes, garlic, capers, olives, and lastly the potatoes. Drizzle the potaotes with a little olive oil and sprinkle everything with salt and pepper to taste.
  • 5
    Bake the Ftira in the oven for approximately 20 minutes - or until the crust looks golden and the potatoes look a little crisp. Once out of the oven, sprinkle your freshly chopped basil all over the top. Cool for just a few minutes before slicing and enjoying! *Parmesan cheese to finish is optional.

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