Last updated on November 1st, 2018 at 12:51 am
If you are a pizza lover (and who isn’t?), it’s time to try your hand at making something a little different from your usual traditional pizza dough. With fresh ingredients arranged in colorful stripes, this unique pizza is fun, flavorful, and easy to make. You don’t even need a special pizza pan!
Naples is the home of pizza, but Rome has its slightly different version. This “pizza al taglio” – which translates to “pizza by the slice” – is usually rectangular and showcases the delicious, typical Roman toppings.
With this recipe, I found some fresh heirloom tomatoes to top the pizza al taglio, which is my springtime twist to the Roman tradition. Ingredients like marinated artichoke hearts, arugula, mozzarella, ham, and fontina are toppings you will see in the pizzerias while walking through the historic piazzas in Rome.
Pizza al Taglio - Pizza by the slice recipe
- 4 heirloom tomatoes medium
- 1 jar marinated artichoke hearts
- 1/2 package arugula
- 1 mozzarella fresh
- 8 oz fontina sliced
- 8 oz ham sliced
- pinch salt
- pinch pepper to taste
- extra-virgin olive oil as needed
FOR THE PIZZA DOUGH
- 4 cups all-purpose flour plus more for rolling
- 1/4 tsp instant dry yeast
- 2 tsp kosher salt or 1 teaspoon sea salt
- 1 1/2 cups water 110 degrees F
FOR THE PIZZA DOUGH
- Combine the salt and 1/4 cup of the water in a large bowl.
- In a small bowl, combine yeast and another 1/4 cup of the water. Stir to dissolve the yeast completely and set aside.
- Add 1/2 cup of flour to the salted water and stir to incorporate.
- Add the rest of the flour, stir, and then add the yeast mixture.
- While stirring, add the rest of the water until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add some more water, 1 tablespoon at a time.
- Knead into a smooth, firm ball, cover with plastic wrap, and let rise for 24 hours in a very warm place (inside the oven works fine).
- Preheat oven to 350º F.
- Place a cooling rack in a large cookie sheet and brush with olive oil.
- Arrange tomato slices on the rack, sprinkle with salt and pepper, and brush with olive oil.
- Bake until tomatoes are tender, about 15 minutes.
- Coat a 22x16-inch baking sheet with 1 tablespoon of olive oil. Transfer the dough to the sheet. Using your fingertips, press out the dough to fit the baking sheet. Let dough rest 10 minutes. Drizzle with 2 tablespoons of olive oil.
- Preheat oven to 450º F.
- Top the left part of the dough with the cooled roasted tomatoes, the center with the artichokes, and the right side with fontina and ham. Bake the pizza for 15 minutes, or until the crust is golden brown and the toppings are bubbling and melted.
- Scatter the arugula and chunks of fresh mozzarella over the center part. Slice into rectangular pieces and serve hot.
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