Spicy Sausage and Ricotta Pizza al Taglio
Spicy Sausage and Ricotta Pizza al Taglio
Experience the authentic taste of Rome with this vibrant Pizza al Taglio. This rectangular slice features a crisp, airy crust perfect for holding generous toppings. Crumbled spicy Italian sausage, creamy ricotta cheese, and a drizzle of hot honey combine for a symphony of sweet, savory, and a touch of heat. The dough, which requires time for a slow fermentation, develops a complex flavor and a delightful chew, offering a rustic yet refined eating experience. It's baked on a steel for ultimate crispness. This recipe elevates the humble pizza into a show-stopping centerpiece, ideal for gatherings or a special weeknight meal. Its unique combination of textures and bold flavors makes it a memorable dish that stands out from traditional pizzas.
- Preparation time
- 45 min
- Cooking time
- 25 min
- Total time
- 1 hr 10 min
- Servings
- 6
Instructions
Preparation
- 1Preheat your oven to the highest temperature it can reach (ideally 500-550°F or 260-290°C) with a pizza steel or stone inside for at least 45 minutes to an hour. This is crucial for the classic Pizza al Taglio crisp crust.
- 2In a skillet over medium heat, add a splash of olive oil. Cook the crumbled spicy Italian sausage, breaking it apart with a spoon until fully browned and cooked through. Drain any excess grease and set aside.
- 3Lightly oil a rectangular baking pan (approximately 13x9 inches or similar). Gently stretch the cold-fermented pizza dough into the pan, pressing it to the edges. If the dough resists, let it rest for 10-15 minutes, then continue stretching. Aim for an even thickness.
Assembly and Baking
- 1Drizzle a little olive oil over the stretched dough and sprinkle lightly with salt. Distribute the cooked spicy Italian sausage evenly over the dough.
- 2Dollop spoonfuls of ricotta cheese over the sausage. Sprinkle the red pepper flakes over the pizza, adjusting to your preferred spice level.
- 3Carefully transfer the baking pan with the pizza onto the preheated pizza steel or stone in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Finishing
- 1Once baked, remove the pizza from the oven. Immediately drizzle liberally with hot honey and sprinkle with freshly grated parmesan cheese.
- 2Let the Pizza al Taglio rest for 5 minutes before slicing into rectangular portions and serving warm. Enjoy the contrast of textures and flavors.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 23 g
- Carbs
- 40 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 23 g |
| Carbs | 40 g |
Tips
- Use a high-hydration pizza dough for an airier, crispier crust, characteristic of true Pizza al Taglio. Cold fermentation enhances flavor development.
- A preheated pizza steel or stone is essential for a perfectly crisp bottom crust. Don't skip this step for authentic results.
- Slice into rectangular pieces for traditional Pizza al Taglio presentation. This pizza is excellent warm, perfect for sharing.