RomanItalian
Roman Pizza with Sausage, Cheese and Truffle
by Chef Max Mariola · 1.1M subscribers on YouTube
A thin Roman-style pizza topped with creamy stracchino cheese, raw liver sausage, spring onion, and finished with raw onion slices, generous shavings of black truffle, and fresh marjoram, baked in a wood-fired oven.
- Difficulty
- medium
Ingredients
9 items- FlourUse a rustic stone-ground type 1 flour, preferably from the local mill (Mulino Papoccia)
- WaterAs needed to form the dough
- StracchinatoSoft cheese, about 2 thick slices
- Salsiccia di FegatoRaw liver sausage from Umbria, also called 'ammazza fegato'
- Spring OnionSpring onion, chopped
- Extra Virgin Olive OilTo drizzle
- OnionThin slices to be added after baking
- Black TruffleFresh black truffle, shaved generously
- MarjoramFresh marjoram leaves for garnish
Method
- Prepare the pizza dough with water and type 1 flour (farina di tipo 1). Let it rest for a couple of hours.
- Stretch the dough into a very thin round shape on a floured surface.
- Place slices of stracchino cheese over the dough, leaving a small border.
- Arrange slices of raw liver sausage (salsiccia di fegato) on the cheese.
- Scatter chopped spring onion over the pizza.
- Drizzle with extra virgin olive oil.
- Bake in a wood-fired oven at high heat until the base is crisp and the cheese melts, about 1–2 minutes.
- Remove the pizza from the oven and immediately top with thin slices of raw onion.
- Shave fresh black truffle generously over the pizza.
- Garnish with fresh marjoram leaves.
- Slice and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
