RomanItalian
Pizza with Corn Salad, Coppa and Smoked Buffalo Mozzarella
by Marco Rufini · 181K subscribers on YouTube
Pizza with a base of smoked provola cheese, topped with corn salad, orange-flavored coppa, and smoked buffalo mozzarella, finished with extra virgin olive oil.
- Difficulty
- medium
Ingredients
9 items- 1000 gFarina di Tipo 1 e Farro IntegraleMixed type 1 flour and wholemeal farro; ratio not specified.
- 700 gWater
- 3 gLievito Secco di Birra
- 25 gSalt
- 20 gExtra Virgin Olive OilFor the dough.
- Smoked ProvolaSmoked provola from Agerola.
- ValerianaAlso called corn salad or lamb's lettuce.
- Coppa all'AranciaArtisanal local pork coppa with orange flavor.
- Bufalette AffumicateSmoked small buffalo mozzarella.
Method
- Prepare the dough by mixing 1 kg of flour (type 1 and wholemeal farro) with 700 g of water, 3 g of dry yeast, 25 g of salt, and 20 g of extra virgin olive oil.
- Roll out the pizza base and add smoked provola cheese.
- Bake in the oven at 350°C until golden.
- Remove from oven and add corn salad (valeriana) on top.
- Divide the corn salad into portions (typically six) and arrange on the pizza.
- Add a piece of orange-flavored coppa on each portion.
- Add smoked buffalo mozzarella balls.
- Finish with a drizzle of extra virgin olive oil on the edge of the pizza.
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
