No-Rise Savory Ciambella with Pizzaiola Style

The no-rise savory ciambella with pizzaiola style is a simple and tasty recipe, perfect for an appetizer or an Italian-style picnic. Here’s the recipe to prepare it.

Ingredients

• 300g of all-purpose flour
• 70g of extra virgin olive oil
• 120ml of milk
• 2 eggs
• 100g of mozzarella, diced
• 150g of canned chopped tomatoes or tomato puree
• 50g of anchovies in oil (optional)
• 100g of salami, diced or in thin slices
• 2 tablespoons of pitted and chopped black olives
• Salt to taste
• Pepper to taste
• 1 tablespoon of dried oregano
• A pinch of baking soda (as an instant substitute for yeast)
• Butter and breadcrumbs to grease and flour the mold

Preparation

1. Take a large bowl and sieve the flour into it. Add a pinch of baking soda, a pinch of salt, and the oregano.
2. In another bowl, beat the eggs with a whisk, then add the oil and milk and mix until you get a homogeneous mixture.
3. Pour the liquid mixture into the flour and start mixing until you get a smooth, lump-free dough.
4. Add the chopped tomatoes, mozzarella, chopped anchovies, salami, and olives. Mix well to evenly distribute the ingredients in the dough.
5. Taste the dough and adjust the seasoning with salt and pepper if necessary.
6. Butter and sprinkle a ciambella mold with breadcrumbs. Pour the batter into the mold and level the surface.
7. Bake in a preheated oven at 180 °C (356 °F) for about 30-35 minutes or until the ciambella is golden brown and cooked in the center (test with a toothpick).
8. Remove the pizzaiola ciambella from the oven and let it cool slightly before unmolding.

Serve the savory ciambella with pizzaiola style warm or at room temperature. It’s perfect both as an appetizer and as a main dish, perhaps accompanied by a fresh salad.

Curiosity

The no-rise savory ciambella with pizzaiola style is a quicker variant of the classic leavened savory cakes, ideal for those who don’t have time to wait for the dough to rise. The idea of adding typical pizza flavors such as mozzarella, tomato, oregano, and salami makes it particularly appealing and familiar to the palate.