Neapolitan-style meat lovers pizza
Italian cuisine · Vincenzo's Plate · ♥ 4.1K likes · 110.5K views · 13 min video
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Read about sausage in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 pieces pancetta
- capicollo
- spicy salame
- fennel Italian sausage, calabrese style
- San Marzano peeled tomato mixed with basil and salt
- pecorino cheese
- fresh mozzarella
- fresh basil leaves
Cut the sausage and cut the pancetta into small strips.
- extra virgin olive oil
Heat a pan on high with extra virgin olive oil; cook the sausage cut side down with the pancetta until browned, not too long.
Cut the capicollo into small thin slices and the salame into thin slices.
Turn the sausage for an extra minute; the pancetta should be crispy. Cut the sausage into small pieces; it is about 70% cooked and finishes in the oven.
Finishing and cutting the sausage
- pizza dough
If stretching by hand is hard, lay the dough over an upturned round salad bowl and push it out with the hand without touching the edges; remove it and brush off the flour.
Top with the tomato, pecorino, mozzarella, then capicollo, pancetta, sausage and salami, fresh basil and extra virgin olive oil.
Topping the pizza
- flour
Flour the peel, slide the pizza on, stretch it, and bake at 400 Celsius.
Bake 45 seconds on the first side, then turn and give each side 15 seconds; about 90 seconds in all.