Roman Pizza al Taglio Recipe

By stancec44

Ingredients

• 16 ounces crushed tomatoes (San Marzano)
• 4-5 ounces fresh mozzarella
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 fresh basil leaves
• 10-12 ounces fresh dough
• handful of flour
• 3 tablespoons Moretti Semolina flour
• 1/2 teaspoon of salt and pepper
• 4 thin slices prosciutto cotto
• 1 small zucchini
• 12 cherry tomatoes

Details

Servings 8
Adapted from paggipazzo.com

Preparation

Step 1

In order to make the sauce, add oil to pan at medium heat for 2 minutes.

Add garlic and 1 chopped basil leaf for 3 minutes

Add crushed tomatoes, salt and pepper

Let cook for 30 minutes at low heat

Preheat oven to 450 degrees

Take dough, flour and begin to poke and stretch dough slowly to flatten out, then use dough roller to create oval shape that will fit into rectangular cooking sheet pan (store bought or homemade dough)

Add semolina flour spread across the baking pan
Add dough onto pan and fit to rectangular shape then dress with sauce and 1 finely chopped basil leaf

Add sliced fresh mozzarella on top of sauce throughout pizza, then finely sliced zucchini on 1/2 of pizza and on the other half cut sliced half cherry tomatoes
Place pizza al taglio in oven and cook for 20 minutes
After 20 minutes, add prosciutto cotto slices to pizza and let cook for another 5 minutes
Remove from oven and let rest for 5 minutes then cut slices and serve