Pizza al Lardo
Pizza al Lardo is a classic Italian recipe that combines traditional, rustic flavors with modern pizza making. Lardo, or cured pork fat, is a key ingredient in Italian cuisine, adding a deep and intense flavor to dishes. On a cool autumn evening, when the warmth of the stove fills the kitchen, this pizza is a perfect choice. The lardo slowly melts on the hot pizza, lending it a creamy texture, while the fresh, piney aroma of rosemary provides a great contrast. For an even richer flavor experience, try serving it with a drizzle of extra virgin olive oil!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it 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 it 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. Place it on a baking sheet lined with parchment paper.
5
Brush the dough with a little olive oil, then sprinkle with the grated mozzarella.
6
Thinly slice the lardo and arrange it over the pizza. Mince the garlic and sprinkle it over the lardo along with a little fresh rosemary.
7
Sprinkle the pizza with freshly ground black pepper and grated Parmesan cheese for an even more intense flavor.
8
Bake the pizza in the preheated oven for 15-20 minutes, or until the lardo is slightly melted, the cheese is golden brown, and the crust is crispy.
9
Remove from the oven, let cool for a few minutes, then serve warm, garnished with a sprig of fresh rosemary.
