Rustic savory pie or " placita cu varza ", like a huge Gnocchi, pizza dough stuffed with mashed potatoes or sauerkraut and crisped up to a golden perfection in a cast iron skillet.
- a batch of this rustic pizza dough
- 1 1/2 -2 lb sauerkraut drained well ( or mashed potatoes)
- 1 yellow onion diced
- 1 tbsp caraway seeds
- 1 bunch dill roughly chopped
- 1 tbsp olive oil
- sea salt to taste
- black pepper to taste
Heat up 2 tbsp of extra virgin olive oil in a skillet. Saute the onion with a pinch of sea salt until it starts to get a little color. Stir in the caraway seeds and sauerkraut and cook together for a few minutes until the sauerkraut starts to get a little color as well.
Adjust seasonings to your taste with sea salt and freshly cracked black pepper. Set aside to cool.
Flatten each piece of the pizza dough to 1/2 inch thickness and spoon some of the sauerkraut or mashed potato in the center.
Sprinkle with some of the dill and fold over the edges to cover the filling and create a seal. Flatten down gently using the palm of your hand or a rolling pin.
Preheat a cast iron skillet on medium flame and add a drop of olive oil, just enough to coat the entire surface. Add the pies one at a time and crisp them up on each side until golden brown.
Transfer to a plate and serve hot.