Pizza al Finocchiona
Pizza al Finocchiona is a spicy specialty of Italian cuisine, made unique by the famous Tuscan fennel salami, finocchiona. This salami has been made by Italian shepherds for centuries, and its characteristically rich, spicy flavor harmonizes perfectly on pizza. For a pleasant evening when you crave a pizza with a special flavor, this recipe is the perfect choice. The combination of crispy crust, smoky salami and fragrant fennel provides a special experience with every bite. For an even richer flavor, try sprinkling with a little extra chili flakes and a pinch of grated lemon zest!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let stand for 5-10 minutes, or until the yeast is foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and olive oil. Knead the dough until it is smooth and elastic. If it's too sticky, add a little more flour.
3
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
4
Preheat the oven to 430°F (220°C). On a lightly floured surface, roll out the dough to about 1/4 inch (0.5 cm) thickness. Transfer to a baking sheet lined with parchment paper.
5
Spread the tomato sauce evenly over the dough, then sprinkle with the grated mozzarella cheese.
6
Thinly slice the finocchiona salami and arrange evenly over the pizza.
7
Sprinkle with freshly ground black pepper, fresh oregano, and chopped fennel fronds for an extra layer of flavor.
8
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown, and the crust is crisp.
9
Remove from the oven, sprinkle with grated Parmesan cheese, and let cool for a few minutes before serving, garnished with fresh fennel fronds.
