Recipes in the world of Flavilo

Lardo pizza with mozzarella and rosemary

Pizza al Lardo (with Lardo and Rosemary)

Pizza al Lardo is a classic specialty from the Italian mountain cuisine, combining the intense flavor of lardo with the freshness of rosemary. Lardo is a traditional Italian cured back fat, seasoned during a long aging process, giving it a special, soft texture and deep flavor. The pizza is topped after baking, so that the hot dough gently melts it, giving it a unique texture. If you like rustic, rich flavors, be sure to try this pizza!

Prep Time 20 min
Preparation 15 min
Total 35 min
1050 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Flour
⭕ 7 g Dry yeast
⭕ 300 ml Warm water
⭕ 30 ml Olive oil
⭕ 1 tsp Salt
⭕ 200 g Mozzarella cheese
⭕ 100 g Lardo (thinly sliced)
⭕ 5 g Fresh rosemary
⭕ 2 cloves Garlic
⭕ 1 tsp Freshly ground black pepper
⭕ 50 g Parmesan cheese
⭕ 1 tbsp Honey

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    Preparation Steps

    1

    In a large bowl, combine the flour, salt, and dry yeast. Add warm water and olive oil, then knead until you have a smooth and elastic dough. Cover and let rise for 1 hour.

    2

    Roll out the risen dough into a thin, circular shape. Place it on a baking sheet lined with parchment paper.

    3

    Sprinkle the dough with grated mozzarella, thinly sliced garlic, and freshly ground black pepper.

    4

    Bake in a preheated oven at 430°F (220°C) for 12-15 minutes, or until the crust is golden brown and the cheese is melted.

    5

    Remove the hot pizza from the oven and arrange the thinly sliced lardo on top. The heat will slightly melt the lardo, giving it a creamy texture.

    6

    Sprinkle the pizza with fresh rosemary leaves and grated Parmesan cheese.

    7

    Finally, drizzle with a little honey to create a subtle sweet and savory contrast.

    8

    Slice and serve immediately. Enjoy!