RomanItalian
Pizza Provola e Pepe
by Marco Rufini · 181K subscribers on YouTube
A classic Neapolitan and Roman pizza topped with lightly smoked provola cheese, fresh basil, hand-crushed tomatoes, and toasted black pepper, baked at high heat for a crispy crust.
- Difficulty
- medium
Ingredients
6 items- Fresh BasilGenerous amount
- Peeled TomatoesCut into fillets (strips)
- Lightly Smoked ProvolaSliced then cut into sticks
- SaltPinch
- Olive OilDrizzle
- Black PepperToasted and crushed
Method
- Stretch the pizza dough by hand.
- Place a generous amount of fresh basil on the base.
- Add hand-cut tomato fillets (pelati) on top.
- Cut the lightly smoked provola cheese into slices, then into sticks.
- Season: a pinch of salt over the tomatoes, a drizzle of oil, then arrange the provola.
- Add another drizzle of oil, then sprinkle toasted and crushed black pepper over everything.
- Bake at 320–330°C (608–626°F) for about 2½ minutes until crispy.
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
