dinner · dairy-free
Trapizzino with chicken cacciatore
Roman pizza-bread pockets split and stuffed with saucy braised chicken cacciatore.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Press dough into an oiled 23x33 cm pan, let rise 1 hour, dimple, drizzle with oil and salt and bake at 230°C (450°F) until golden and airy, 20–25 minutes; cool.
-
2
Brown chicken in oil, remove, then soften onion, pepper and garlic.
-
3
Add wine, tomatoes, olives and rosemary, return chicken and simmer covered 40 minutes until it shreds and reaches at least 74°C (165°F).
-
4
Shred chicken into the thick sauce and season.
-
5
Cut the bread into 10 cm squares, halve each into triangles, split a pocket in each and stuff with the hot chicken.
