Pizza con Provola
Pizza con Provola
Equipment
- Equipment Needed: Pizza stone or baking sheet, rolling pin, pizza spatula, oven
Ingredients
- Ingredients:
- 800 g homemade pizza dough 24-hour fermentation recommended
- 200 g fresh mozzarella
- 300 g smoked provola thinly sliced
- 200 g tricolor cherry tomatoes
- 100 g arugula fresh
Instructions
- Method:
- Prepare the Dough: Remove the pizza dough from the fridge and let it sit for 30 minutes at room temperature. This helps the dough stretch more easily.
- Shape the Dough: Sprinkle corn semolina on your work surface, then roll the dough into a 28-30 cm circle using a rolling pin and your hands.
- Add the Toppings: Place fresh mozzarella and smoked provola slices evenly over the dough.
- Bake the Pizza: Preheat your oven to 250°C (482°F). Bake the pizza on a baking stone for 5-6 minutes, or until the cheese is bubbly and the crust is golden.
- Finish the Pizza: After baking, top with halved cherry tomatoes and fresh arugula for a vibrant, fresh flavor contrast.
- Tips and Variations:
- For a crisper crust: Use a pizza stone, or if you don't have one, a baking sheet will work too.
- Cheese Options: If provola isn't available, you can substitute with smoked mozzarella or gouda for a similar smoky effect.
- For a Gluten-Free Option: Use a gluten-free pizza base or make your own from almond flour and tapioca flour.
- Add Protein: For a heartier pizza, try adding thinly sliced salami or prosciutto after baking for a delicious contrast to the creamy cheese.
Let me show you how I make Pizza con Provola, a delicious, creamy, and smoky pizza from the heart of Italy, where it is known for its rich cheese heritage, especially in southern regions like Campania and Sicily.
Notes on What to Expect:
The smoky provola combined with the fresh mozzarella creates a rich and creamy base, while the cherry tomatoes and arugula add freshness and a slight peppery bite. This pizza is perfect for a cozy dinner and pairs wonderfully with a light white wine or a sparkling drink.
Prep Time: 15 minutes
Cook Time: 20 minutes
Time to Stand: 30 minutes (for dough at room temperature)
Total Time: 35 minutes
Ease of Cooking: Medium
Servings: 4
Calories per Serving: Approximately 990 kcal
Cost of Ingredients: Moderate (due to fresh cheese and dough ingredients)
Cuisine: Italian
Course: Main dish
Equipment Needed: Pizza stone or baking sheet, rolling pin, pizza spatula, oven
Ingredients:
- 800g homemade pizza dough (24-hour fermentation recommended)
- 200g fresh mozzarella
- 300g smoked provola, thinly sliced
- 200g tricolor cherry tomatoes
- 100g arugula (fresh)
- > Go get the must-have equipment and ingredients for creating a Savory #Pizza con Provola now.
Method:
- Prepare the Dough: Remove the pizza dough from the fridge and let it sit for 30 minutes at room temperature. This helps the dough stretch more easily.
- Shape the Dough: Sprinkle corn semolina on your work surface, then roll the dough into a 28-30 cm circle using a rolling pin and your hands.
- Add the Toppings: Place fresh mozzarella and smoked provola slices evenly over the dough.
- Bake the Pizza: Preheat your oven to 250°C (482°F). Bake the pizza on a baking stone for 5-6 minutes, or until the cheese is bubbly and the crust is golden.
- Finish the Pizza: After baking, top with halved cherry tomatoes and fresh arugula for a vibrant, fresh flavor contrast.
Tips and Variations:
- For a crisper crust: Use a pizza stone, or if you don’t have one, a baking sheet will work too.
- Cheese Options: If provola isn’t available, you can substitute with smoked mozzarella or gouda for a similar smoky effect.
- For a Gluten-Free Option: Use a gluten-free pizza base or make your own from almond flour and tapioca flour.
- Add Protein: For a heartier pizza, try adding thinly sliced salami or prosciutto after baking for a delicious contrast to the creamy cheese.
- > Go get the must-have equipment and ingredients for creating a Savory #Pizza con Provola now.
Nutritional Information (per serving):
- Calories: 990 kcal
- Fat: 42g
- Protein: 45g
- Carbs: 110g
- Fiber: 5g
- Sugars: 7g
I hope this guide makes making Pizza con Provola seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest thoughts!
Enjoy your cooking!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
