ItalianRoman
Roman Capricciosa Pizza
by Marco Rufini · 181K subscribers on YouTube
A classic Roman pizza: thin and crispy dough, topped with peeled tomatoes, olives, and an egg that bakes into a perfect soft yolk. Finished with prosciutto crudo and a whole marinated artichoke.
- Difficulty
- medium
Ingredients
6 items- Peeled TomatoesSlightly crushed or spread on base
- 2 pcsOlive Leccino DenocciolatePitted Leccino olives
- Olive OilA drizzle
- 1 pcsEggCracked and placed on pizza before baking
- Prosciutto CrudoAdded after baking
- 1 pcsCarciofino alla Romana Sott'Olio InteroWhole Roman-style artichoke in oil, added after baking
Method
- Roll out the pizza dough into a thin disc, 36-37 cm in diameter.
- Spread the peeled tomatoes over the base.
- Place two pitted Leccino olives on top.
- Drizzle with a thread of olive oil.
- Crack an egg in the center and place it on the pizza.
- Bake at 320-330°C until golden and cooked.
- Once baked, add the prosciutto crudo and a whole Roman-style artichoke in oil.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
