Pizza Ala Romano

See Pizza Dough Recipe

Hartford Magazine
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Ingredients

  • cornmeal to spread under and on pizza crust
  • 6 oz diced tomatoes
  • 4 oz (one ball) fresh mozzarella, sliced into coins
  • 1/2 of a roasted red pepper
  • 4 large fresh basil leaves, sliced into strips
  • 5 pieces thinly-sliced soppresetta salami
  • 1/4 cup asiago cheese, grated
  • a drizzle of extra virgin olive oil

Instructions

1

On a large surface, prepare the second wooden paddle or piece of wood with a light dusting of cornmeal. The paddle or wood will help you slide the pizza onto the hot pizza stone in the oven.

2

On a floured surface, flatten one dough ball into a circle about 10 inches in diameter. Place the dough on the wood surface with the cornmeal.

3

Spread the tomatoes to about one quarter inch from the edge of the dough.

4

Evenly distribute in following order:

5

Mozzarella

6

Roasted red pepper

7

Soppresetta

8

Basil

9

Asiago cheese

10

Drizzle of olive oil

11

Carefully Shake the pizza onto the hot stone in the oven. Bake for about 10 to 12 minutes, or until the crust is golden brown. Let stand for a couple of minutes before cutting and serving.

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Dec 2009 Added