Upside-down pizza or pizza tatin or even inverted pizza, is a simple genius idea that allows us to make excellent pizzas or focaccias in a home oven, which usually doesn’t reach the high temperatures of pizzeria ovens.
This upside-down pizza or pizza tatin method was used by master pizzaiolo Bonci who, at an Iberian event, didn’t have a pizzeria oven, so he got creative by inverting the ingredients, placing the toppings on the bottom and the risen dough on top.
In this way, the toppings cook and retain their properties, and the “pizza” or focaccia cooks and browns on the surface. Once cooked, it is flipped and becomes a delicious golden, crunchy, and very tasty focaccia.
You just have to try it by following my instructions!!
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 18 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for upside-down pizza or pizza tatin
- 4 cups pizza dough (high hydration)
- 5 oz bacon (smoked, sliced)
- 3 artichokes
- 3.5 oz grated Parmesan cheese (or Pecorino)
- to taste mint (fresh)
- to taste extra virgin olive oil
Preparation of upside-down pizza or pizza tatin
To prepare the upside-down pizza or pizza tatin, first of all, prepare the high hydration dough the day before.
Let it rest in the refrigerator for at least 18 hours.
After the resting time in the refrigerator, take the dough out, let it come to room temperature, then divide it into 2 parts to make 2 pizzas.
Let the dough balls rise for 2 or 3 hours in a warm place, well covered to prevent drying on the surface.
Meanwhile, trim the artichokes, remove the base and the tougher outer leaves, then cut them in half.
Remove the internal choke and cut them into fairly thin wedges.
Place them in acidulated water with lemon juice as you clean them.
After the rising time of the dough, preheat the oven to 482°F (250°C) in static mode.
Drizzle the baking sheets with extra virgin olive oil, arrange the artichoke slices, smoked bacon, and mint leaves.
Roll out each dough ball to the diameter of the baking sheets, then cover the filling by pressing the dough gently.
Make it adhere well to the edges by pushing the dough underneath, drizzle with a little extra virgin olive oil.
Bake the pizza tatin on the lowest rack of the oven or directly on the base without using a rack.
It depends on whether your oven bakes well from the bottom; you can use the rack, but we need to place the sheets on the oven base.
Bake the upside-down artichoke and bacon pizza for 12/15 minutes or until the surface is nicely crispy.
Remove from the oven, flip the upside-down artichoke and bacon focaccia onto a cutting board, and sprinkle with grated Parmesan before serving.
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How to store upside-down pizza or pizza tatin
You can store it in the refrigerator well sealed in an airtight container for 2 days, and it is delicious even at room temperature the next day.
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