On Friday, April 8th, we hosted Princeton native, Rome-based food historian and accomplished author Katie Parla to our showroom as part of the tour of her new cookbook, Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City.
To showcase the recipe for her Pizza Romana crust, we had John Procaccini and his Gretalia group team prepare a spread that included both an entree and dessert style pizza. The dessert pizza was prepared with an organic hazelnut spread (what we know as Nutella). Feast your eyes on the pictures below, and get creative in your own kitchen with Katie’s recipe at the bottom.
Pizza Bianca con Pancetta, Uova, Ruchetta and Parmigianno (Pizza with Italian Bacon, Egg, Arugula and shaved Parmesan)
Dolce Vita (Dessert pizza, lathered with Organic Nocciolata Hazelnut Spread, fresh strawberries and Banana)
The great thing about pizza is that once you have your base (the crust), you can get creative with your toppings. To make your own Pizza Romana at home, start with the following:
- Pinch (1/2 g) active dry yeast
- 1 cups + 3 Tbsp (280 g) cold water
- 3 1/4 cups (450 g) bread flour
- 1/4 cups + 2 Tbsp (50 g) durum wheat flour, plus more for dusting
- 2 Tbsp (12 g) sea salt
- 2 tsp (12 g) extra-virgin olive oil, plus more for greasing
- + neutral oil, for brushing
Click here for the full recipe on Katie’s website
