The pizza with chicory, salami and cheese is one of my favorite creations. I love pizza and I always have fun trying new toppings as in this case, where I combined three of my favorite ingredients. I made this pizza with a white base (just mozzarella), then topped it with boiled chicory and, to give it some flavor, I added spicy salami and aged cheese. The result was really satisfying: a rich and tasty pizza that I make whenever I have fresh, locally sourced chicory.
See this collection for other topping ideas: Pizzas – Ideas and recipes to make pizza at home
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stovetop
Ingredients
- 2 1/2 cups Type 00 flour (or type 0 flour)
- 3/4 cup Water
- 1 tsp Fresh baker's yeast
- 1 tbsp Extra virgin olive oil
- 3/4 tsp Salt
- 11 oz Cooked chicory
- 7 oz Mozzarella
- 3 oz Spicy salami
- 2 slices Aged cheese
Preparation
To make the pizza with chicory, salami and cheese, crumble the fresh baker’s yeast into a small bowl and add room-temperature water. Stir until the yeast is completely dissolved.
In a large bowl, or in a stand mixer, pour the flour and add the yeast-and-water mixture. Start kneading.
Also add the salt and extra virgin olive oil; knead until the dough comes together: it should be a compact, soft mass that does not stick to your hands or to the bowl.
Cover the bowl with plastic wrap and let the dough rise for four hours, until it has doubled in volume.
After the rising time, take the dough, divide it into two equal balls and place them in oiled baking pans. Stretch the dough inside the pans with your hands and let rise for another 3 to 4 hours, away from drafts, preferably in the turned-off oven.
Then top the pizzas with the chopped mozzarella, distribute the chicory, the spicy salami cut into small cubes, and the aged cheese cut into strips.
Bake the pizzas in a preheated oven at 428°F for 10 minutes, or until cooked to your liking. Enjoy your meal!
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