RomanItalian
Pizza Cicoria, Sausage and Pecorino
by Marco Rufini · 181K subscribers on YouTube
A classic Roman pizza topped with sautéed cicoria (chicory), spicy sausage, and pecorino cheese, baked at high temperature for a crispy, crunchy crust.
- Servings
- 1
- Difficulty
- medium
Ingredients
8 items- 170 gPasta per PizzaBase dough
- MozzarellaFresh, for the base
- Spicy SausageSpicy Italian sausage, cut into small pieces and used raw
- ChicorySautéed in a pan with garlic, oil, and chili pepper
- Garlic(optional) — Used for sautéing the cicoria
- Olive Oil(optional) — Used for sautéing the cicoria
- Chili Pepper(optional) — Chili pepper, used for sautéing the cicoria
- PecorinoGrated, from Tuscia region; used before baking and as finishing
Method
- Prepare the pizza dough (170 g) and roll it out very thin.
- Distribute fresh mozzarella on the base.
- Cut the spicy Italian sausage into small pieces and place them raw on the pizza (do not pre-cook).
- Add the cicoria (chicory) that has been sautéed in a pan with garlic, oil, and chili pepper.
- Grate pecorino cheese over the pizza before baking to create a crust.
- Bake at 320–330°C for about 3 minutes until the pizza is crispy (the Roman pizza must crunch).
- Finish by grating additional pecorino (from Tuscia region) on top.
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
