Real Recipes From Real Home Cooks ®

gozitan ftira without traveling to malta

Recipe by
debbie lopez
Northen, CA

This Malta’s answer to the pizza but the dough is very different and well worth the time it takes to make. Thinly sliced potatoes are traditionally used at the base to add a crispy element and to soak up juices from toppings. * Using your hands is the best way to do this but you can also use a mixer with a dough hook. * I know this looks like a lot of steps and ingredients but that is because I broke it way down for easy of making. * Prep time does not include rest time for dough. *Never too much dough! When making smaller Gozitan ftajjar’s the leftover dough can be sprinkled

yield 6 -8
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For gozitan ftira without traveling to malta

  • BREAD:
  • 4 c
    bread flour
  • 3 tsp
  • 2 tsp
  • 1 1/3 tsp
  • 6 Tbsp
    olive oil
  • 1 1/3 c
    warm water
  • olive oil
  • 1/4 c
    parmesan cheese, fresh grated
  • 1
    potato, thinly sliced
  • 2 clove
    garlic, thin sliced
  • 1/2
    red onion, thinly sliced
  • 1
    tomato, thin sliced
  • 1/2 c
    pulled pork
  • 1/4 c
    green olives, sliced
  • 1 Tbsp
  • oregano, dried
  • black pepper

How To Make gozitan ftira without traveling to malta

  • 1
    Prepare the dough day before you plan on serving.
  • 2
    Place all the dry ingredients in a large bowl and mix.
  • 3
    Mix together the water and oil and slowly add to the dry mixture, mixing as you go along. (if your mixer has dough hook can use mixer)
  • 4
    You should end up with a soft dough which you can start to knead.
  • 5
    Knead the dough on a flat surface for about ten minutes until the dough is smooth. (or use dough hook on mixer for 10 minutes)
  • 6
    Leave the dough in a covered bowl in a warm area for at least 3 hours.
  • 7
    Now cover the bowl in cling wrap and place in the fridge overnight.
  • 8
    Preheat oven to 400 F (200 C)
  • 9
    At this point you decide what size you are making this is enough dough to make a 9x13 rectangle or cut into 4 equal size pieces for smaller Gozitan ftajjar.
  • 10
    Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray or a large 9x13 rectangula).
  • 11
    Roll the dough larger than your tray as the dough tends to spring back once placed on the tray.
  • 12
    In your tray add some olive oil and sprinkle some semolina on top.
  • 13
    Place the dough onto your oiled tray.
  • 14
    Brush some olive oil on your Gozitan ftajjar.
  • 15
    Sprinkle Parmesan cheese over Gozitan ftajjar.
  • 16
    Place thin sliced potato in single layer, going all the way out to the edges. (Place thinly sliced potatoes at the base adds a crispy element and soaks up the juices from the toppings, allowing the base to bake nicer.)
  • 17
    Fold the edges of your Gozitan ftajjar a little to give a more rustic effect and also helps with shrinkage.
  • toppings
    Evenly distribute the sliced garlic, onion, tomato, pulled pork, sliced olives and capers.
  • 19
    Sprinkle with dried oregano and black pepper.
  • Going into oven
    Place your Gozitan ftajjar in the oven for about 20 - 30 minutes until the edges of the dough looks golden brown.
  • Just out of oven
    Serve immediately.