Romano
Concepts
Want to showcase Romano on your menu? Serve up something sensational with these innovative concepts.
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The Metro Pizza Sicilian by Chef John Arena
INGREDIENTS
1 | Par-baked Sicilian shell |
1 tsp. | Extra virgin olive oil |
9 oz. | Sicilian pizza sauce |
9 slices | Galbani® Premio Mozzarella WMLM (approx. 1 oz. each) |
3 oz. | Sliced pepperoni |
6 oz. | Galbani® Whole Milk Ricotta |
Dried Greek oregano to taste | |
Galbani® Grated Romano to taste | |
Fresh basil leaves for garnish (optional) |
METHOD
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Remove the Sicilian shell from the refrigerator, unwrap it, and allow it to come to room temperature (about 1 hour).
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Preheat oven to 525 degrees F. Coat sides and bottom of a Sicilian pizza pan with extra virgin olive oil. Stretch the shell to cover the bottom of the pan evenly. Top the shell with 3 ounces of sauce, leaving a ½-inch rim of dough around the edges.
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Place sliced Mozzarella on the pizza right up to the sauce line.
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Using the remaining 6 ounces of sauce, create 4 diagonal stripes down the pizza. Add freshly grated Romano and oregano to taste.
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Bake about 12 minutes—turning the pizza 180 degrees after 6 minutes—until the pizza is deep brown and cheese is well melted.
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Check the bottom of the pizza and remove it from the pan. Then, return the pizza to the oven and place it directly on the stone until it is crispy.
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Remove the pizza from the oven and place it on a cooling rack for 30 seconds before placing it on the cutting board to slice.
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Add a generous helping of grated Romano and dot pizza with Ricotta. As an optional garnish, add fresh basil leaves atop the Ricotta. Slice pizza and serve.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments