Roman White Pizza with Lardo and Rosemary
Roman White Pizza with Lardo and Rosemary
Experience the subtle, yet profound flavors of Roman thin pizza with this 'pizza bianca' featuring a crispy thin crust drizzled with rich, decadent lardo and garnished with fresh rosemary. This recipe celebrates the minimalist approach to Roman cuisine, allowing the quality of a few select ingredients to shine through. The ultra-thin, crisp base provides a perfect counterpoint to the meltingly tender lardo, while the piney, aromatic rosemary cuts through the richness beautifully. It's an elegant appetizer or light meal that transports you straight to the streets of Rome, embodying the true spirit of its culinary heritage. This Roman White Pizza is deceptively simple to prepare but incredibly satisfying, offering an authentic taste of Italy that’s surprisingly easy to recreate at home. Its characteristic thinness and minimal toppings are hallmarks of true Roman-style pizza.
- Preparation time
- 20 min
- Cooking time
- 10 min
- Total time
- 30 min
- Servings
- 2
Instructions
Preparation
- 1Preheat your oven with a pizza stone or baking steel inside to the highest possible temperature (typically 250-275°C / 480-530°F) for at least 30 minutes. This ensures a crisp Roman-style crust.
- 2Lightly flour a clean surface. Divide the pizza dough into two equal portions. Work with one portion at a time, keeping the other covered.
Assembly and Baking
- 1Stretch or roll out one dough portion very thinly, aiming for a rustic irregular shape, approximately 10-12 inches (25-30 cm) in diameter. The thinner, the better for an authentic Roman thin pizza.
- 2Carefully transfer the thinly stretched dough onto a pizza peel dusted with flour or semolina, or directly onto parchment paper on a baking sheet.
- 3Drizzle 1 tablespoon of olive oil evenly over the dough. Arrange half of the thinly sliced lardo over the pizza, allowing for some gaps where the crust will crisp up.
- 4Sprinkle half of the chopped fresh rosemary and a pinch of sea salt over the lardo and dough.
- 5Carefully slide the pizza onto the preheated pizza stone or baking steel. Bake for 5-7 minutes, or until the crust is golden brown and crispy, and the lardo has rendered and slightly crisped.
- 6Remove the pizza from the oven. Repeat the process with the second dough portion and remaining ingredients.
Serving
- 1Once out of the oven, cut the pizza into squares or rustic pieces, as is traditional for Roman thin pizza. Drizzle with a little extra fresh olive oil if desired.
- 2Serve immediately and enjoy the simple, elegant flavors of this Roman white pizza.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 12 g
- Fat
- 30 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 12 g |
| Fat | 30 g |
| Carbs | 35 g |
Tips
- For the flakiest lardo, ensure it's well-chilled before slicing it as thinly as possible. A mandoline can help achieve even, thin slices.
- Don't overload the pizza; Roman thin pizza emphasizes quality ingredients and a delicate balance, allowing the lardo and rosemary to shine.
- Serve the pizza right out of the oven. The crispy crust and melted lardo are best enjoyed hot and fresh for optimal flavor.