RomanItalian
Carciofara Pizza
by Marco Rufini · 181K subscribers on YouTube
A Roman pizza topped with artichokes, guanciale, and pecorino cheese, baked for a crispy finish.
- Cook
- 3 min
- Difficulty
- medium
Ingredients
5 items- Pizza DoughPrepared dough for one pizza
- FiordilatteFresh cow's milk cheese
- Carciofo RomanoWhole Roman artichoke
- GuancialeCured pork cheek, sliced
- Pecorino della TusciaSemi-sweet, non-spicy, aged about 8 months
Method
- Spread the pizza dough by hand or with a rolling pin.
- Place fiordilatte cheese on the base.
- Place a whole Roman artichoke in the center.
- Arrange slices of guanciale around the artichoke.
- Sprinkle pecorino cheese over the pizza.
- Bake at about 330°C (around 630°F) for about 3 minutes.
- After baking, sprinkle with additional pecorino cheese.
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
