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Pizza & Friends

Pizza with onions and Capocollo cured pork

⏱ 120 min👤 3 pp★★★☆☆

The pizza is a classic of Italian gastronomy, loved and imitated all over the world! The ancestors of the pizza were the focaccia breads, like those from Bari and Genoa, thick and fluffy, stuffed with oil, salt, pepper, and sometimes a few tomatoes. But it’s not until Naples during the Bourbon age do we discover the birth of the pizza par excellence, the Margherita. Here, pizza maker Raffaele Esposito wanted to dedicate a new and original pizza to Queen Margherita of Savoy, with ingredients in three colours in homage to the flag. Since then the pizza has come a long way: we find soft versions in the Naples area, thinner ones in Rome, and then again the ‘street food’ varieties found in shopping malls or near to schools. Today the pizza is also found abroad: in America is widespread on account of the Italian immigrants during the early twentieth century; and of course there are also fast food chains exclusively dedicated to pizza, which produce some curious variations: Pizza Hut, for example. Today we offer a recipe, for this ancient dish which has been slightly reinterpreted, but which never fails to win over even the most discerning palates. Despite the simplicity of the flavours, the balance between a fragrant pasta, a tasty topping and proper oven cooking – it’s a real art! So let’s start and see how we do ... a VIDEO is also available, and if you want to learn how to make pizza base, to be finished with toppings of your choice, follow this link. We going to teach you once and for all how to make the perfect pizza base, just like the one Gabriele Bonci makes in ‘Prova del Cuoco’!

Ingredients

Nutritional values 720 kcal / serving
Protein
28g
Carbohydrates
95g
Fat
18g
Fiber
3g

* approximate values per serving

Information
120 minutes Total time
Serves 3 persons
★★★☆☆ Challenging

Preparation

Prepare the pizza dough and let it rest for an hour in a warm place, so that it rises well! While it rests, prepare all the ingredients: make the tomato sauce, mixing the passata with oregano, salt, sugar and oil. Cut the mozzarella into cubes and the onion into fine julienne rings. Put the capocollo cured pork on a plate ready to be placed on the pizza after cooking. Once the dough is ready, remove it from its container where it was rising and knead again. Then divide it into 3 equal portions (about 265-270g each) and shape them on the work top into balls. By hand, roll out the dough as much as you can, and then finish with a rolling pin until it’s the desired size. Place the pizza base on a baking sheet lined with baking parchment, brush it with some olive oil and then smear with the tomato sauce and sprinkle over the mozzarella. Put in a preheated oven at 200°C for 15 minutes. Once your pizza is cooked, add the raw cured pork and onion slices to taste.

Tips
To best enjoy your pizza with Capocollo cured pork meat and onion, you should match it with a good sparkling Pinot Rosé which tickles the palate in just the right way!
Trivia
Capocollo is a great cured meat of which there are several variations, especially in the South: the most well-known of which is in Puglia, in the famous town of Martina Franca.

Step by step

Ingredients for the base
Ingredients for the base
**Click on the photos to access full step by step!

Additional information

Pizza with Capocollo and Spring Onions baked with buffalo mozzarella

One of the tastiest variations of Pizza with Capocollo and Spring Onions is certainly the one prepared with buffalo mozzarella. This choice not only enriches the dish with flavors but also gives it a unique creaminess that pairs perfectly with the intense flavor of the capocollo. To make this variation, simply replace the fior di latte mozzarella with buffalo mozzarella during preparation. The buffalo mozzarella, thanks to its stronger flavor and texture, further enhances the ingredients, making every bite an explosion of taste. Baking in the oven allows the mozzarella to melt perfectly, creating an irresistible pizza, ideal for a dinner with friends or a family evening.

Pizza with Capocollo and Spring Onions from Puglia

Pizza with Capocollo and Spring Onions from Puglia represents one of the most appreciated culinary traditions of this region. Characterized by a thin and crispy dough, this variation uses fresh and local ingredients, such as capocollo from Martina Franca and spring onions from Acquaviva delle Fonti. The preparation follows traditional guidelines, with tomato sauce flavored with local oregano and a pinch of sugar to balance its acidity. The result is a pizza that encapsulates the authentic flavors of Puglia, perfect for being served on festive occasions or as a main dish during a Sunday lunch. Every bite tells a story of tradition and passion for cooking.

Pizza with Capocollo and Spring Onions light without mozzarella

For those who wish to enjoy Pizza with Capocollo and Spring Onions in a lighter version, it can be prepared without mozzarella. This light variation retains the flavors of the capocollo and spring onions but significantly reduces calories. Replace the mozzarella with a drizzle of raw extra virgin olive oil and add aromatic herbs like basil or thyme to give freshness to the dish. The dough can be made with whole wheat flour for a higher fiber content and a lower glycemic index. This version is ideal for those following a controlled diet, without giving up the pleasure of a good pizza. A perfect choice for a light yet satisfying dinner.

Pizza with Capocollo and Spring Onions: benefits and calories

Capocollo, the main ingredient of Pizza with Capocollo and Spring Onions, is a cold cut rich in proteins and B vitamins, useful for metabolism and the well-being of the nervous system. Additionally, it contains minerals such as iron and zinc, essential for the proper functioning of the body. Spring onions, on the other hand, are rich in antioxidants and have anti-inflammatory properties. A serving of pizza with capocollo and spring onions provides approximately 350-400 calories, depending on the ingredients used and the size of the pizza. Choosing fresh and quality ingredients not only enhances the flavor but also contributes to a balanced diet.

Can Pizza with Capocollo and Spring Onions be frozen?

Yes, it is possible to freeze Pizza with Capocollo and Spring Onions, but it is advisable to do so before baking. After preparing the dough and filling it, you can wrap the pizza in plastic wrap or in a freezer-safe food bag. This way, you can store it for up to three months. When you want to enjoy it, simply thaw it in the refrigerator for a few hours and then bake it in the oven as indicated in the recipe. If you have already baked the pizza, you can freeze the slices, but the final result may not be as satisfying in terms of texture. In any case, it is always better to consume it fresh to fully appreciate its flavors and qualities.