Rosa Cooking

Pitta coi pomodori

Appetizer, but also something more. In Italy, antipasti are an opportunity to start lunch in the best possible way, offer guests at a party or snack with a glass of wine. Tomato pie is very similar to vegetarian pizza.

Pitta coi pomodori

Preparation steps

  • Stir the yeast into a little warm water and flour and leave to rise for about 10 minutes.
  • Add salt, oil, leavened yeast to the remaining flour and knead a soft smooth dough while adding water. Leave the dough covered to stand in a warm place until it doubles in volume.
  • In a tablespoon of olive oil, briefly sauté the tomatoes, peppers cut into sticks and finally add the shredded basil.
  • Knead the dough and shape it into a rolling pin. Cover the pan with baking paper, arrange the dough in the shape of a wreath and spread it into a thin layer with your hands.
  • Arrange the prepared tomatoes with peppers on the dough, sprinkle with olives, capers and Natur, sprinkle with oil and finally sprinkle with grated cheese.
  • Bake in an oven preheated to 220 ° C for 15-20 minutes.


Serve immediately after baking.


Do not coat the baking paper with oil to make it easier to spread the dough on the paper.


antipasti appetizers basil buns capers dinner empanada freezing italian cuisine lunch party pasta pepper pie pizza sandwich snack tomato various vegetables week1

You might also like...



Traveling through the Mediterranean from Turkey, Italy, France to Croatia, our "gastronomic team" was delighted by various cakes prepared in a similar way, always simple but delicious.

Chicken with saffron

The exotic spice saffron has a characteristic taste and although its use is best known in risottos and fish soups, its application is much greater. Try the chicken in a different way and enjoy the new flavor.

Eggplants in the Sicilian way

This light eggplant dish, apart from vegetarians, will be enjoyed by everyone who loves vegetables.

Fig and carob pie

Fig and carob pie

In addition to adoring the natural beauty of the Adriatic islands, we are big fans of the food that is eaten there. Fig pie is an irresistible Molat specialty - try it yourself. And we will not oppose the invitation to the cake :)! The recipe has been tried and adapted according to the original recipe of Mrs. Senka Jović from the island of Molat.

Fuji with asparagus

We are looking forward to the spring sun, among other things, because of the asparagus invasion. If we combine them with fuži and parmesan, nothing unusual, but if we add shiitake to them, we will give the palate an unforgettable time. Well, just put your palates to the test!

Shrimp and arugula salad

Refresh the fancy salad with arugula and shrimp, a trendy couple for a couple of seasons, with a combination of spices from Twist salad. Display all the beauty of pink, red and green shades in a glass salad bowl.

Shrimp on polenta

The prawns with a delicate taste combined with sliced ​​golden polenta, in addition to the visual experience on your plate, are a good introduction to dining, so you can also prepare them on polenta as an appetizer.

Squid stuffed with cheese

Squid stuffed with cheese

An excellent Mediterranean recipe has all the characteristics of seafood: seafood "kumpanjani" are with specific spices such as garlic and olive oil and stuffed with sheep cheese pecorino (or, if you don't have it, parmesan). What a taste!