📝 About This Recipe
Born in the heart of Rome's Testaccio district, the Trapizzino is a modern street food icon that marries the crispy, airy texture of 'pizza bianca' with the soul-warming flavors of traditional Italian stews. This triangular pocket acts as a delicious vessel, soaking up rich sauces while maintaining a satisfying crunch on the outside. It represents the perfect evolution of Italian Roman cuisine—portable, heritage-driven, and incredibly addictive.
🥗 Ingredients
For the High-Hydration Pizza Dough
- 500 grams Bread Flour (Type 0 or 00) (high protein content preferred)
- 400 ml Water (room temperature)
- 20 ml Extra Virgin Olive Oil (plus extra for greasing)
- 12 grams Sea Salt (fine grain)
- 4 grams Active Dry Yeast
- 1 teaspoon Malt or Honey (to help browning)
For the Pollo alla Cacciatora Filling
- 600 grams Chicken Thighs (boneless, cut into small 2cm bite-sized pieces)
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 2 tablespoons White Wine Vinegar (for a classic Roman tang)
- 3 cloves Garlic (crushed)
- 2 sprigs Fresh Rosemary (leaves finely chopped)
- 4-5 leaves Fresh Sage
- 2-3 pieces Anchovy Fillets (the secret umami ingredient)
- 1/2 cup Chicken Stock (as needed for moisture)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large bowl, whisk the flour and yeast. Gradually add the water and honey, mixing by hand or with a spatula until a shaggy dough forms. Let it rest for 20 minutes (autolyse).
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2
Add the salt and olive oil to the dough. Perform a series of 'stretch and folds' in the bowl every 30 minutes for 2 hours. This builds the gluten structure necessary for large air bubbles.
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3
Transfer the dough to a heavily oiled rectangular baking tray. Gently stretch it to the edges without popping the bubbles. Let it rise for another 45-60 minutes until puffy.
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4
Preheat your oven to 250°C (480°F). Dimple the dough lightly with your fingertips, drizzle with more oil, and bake for 15-20 minutes until the top is golden brown and the bottom is crisp.
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5
While the pizza bakes, start the filling. Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces until golden on all sides, about 8-10 minutes.
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6
Add the garlic, rosemary, and sage to the skillet. Stir in the anchovies, mashing them with a wooden spoon until they melt into the oil.
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7
Deglaze the pan with the white wine and vinegar, scraping up the browned bits (fond) from the bottom. Let the liquid reduce by half.
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8
Add the chicken stock, lower the heat to a simmer, and cover. Cook for 20-25 minutes until the chicken is tender and the sauce has thickened into a glossy coating.
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9
Remove the pizza from the oven and let it cool slightly. Cut the pizza into large squares (approx 15x15cm), then cut each square diagonally to create two triangles.
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10
Using a sharp paring knife, carefully slice a 'pocket' into the thick side of each triangle, being careful not to cut all the way through the bottom or sides.
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11
Stuff each warm pizza pocket generously with the Cacciatora chicken, ensuring you spoon in plenty of the savory pan sauce.
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12
Serve immediately while the bread is crunchy and the filling is piping hot.
💡 Chef's Tips
Use a high-protein bread flour to ensure the dough can handle the high water content (hydration). Don't skip the anchovies in the chicken filling; they provide a deep savory flavor without tasting 'fishy.' If the pizza bottom isn't crunchy enough, finish it for 2 minutes directly on the oven floor or a pizza stone. Always cut the pockets while the bread is still slightly warm but stable enough to handle. For an even better dough, let it ferment in the fridge for 24 hours before baking.
🍽️ Serving Suggestions
Pair with a crisp, chilled Peroni or a Roman craft lager. Serve alongside a simple arugula salad with lemon dressing to cut through the richness. A glass of Frascati Superiore white wine complements the vinegar notes in the chicken. Offer extra napkins—part of the joy is the sauce slightly soaking through the bread! For a vegetarian version, fill the pockets with 'parmigiana di melanzane'.