Pizza with sausage, and capocollo
The pizza with sausage and capocollo is one of those pizzas very simple to prepare and able to ensure a unique and inimitable taste. You can use various types of sausage, obviously the most suitable is the one made with pork and various aromas, which you normally find at the supermarket. It is an incredibly easy and tasty recipe with which to conquer the palates of your guests, ideal especially if you do not have much time to devote to the stove. It will take you less than 30 minutes to bring to the table this delicious pizza with sausage and capocollo!
The pizza with sausage and capocollo is ideal for a family dinner, soft and tasty, your guests will love it bite after bite. Also prepare it for an appetizer with friends, to be cut into thin slices or cubes will be an excellent finger food to be enjoyed between a chat and another. This pizza will make a great impression in a buffet along with other focaccia, pizzas, canapés and savory muffins, but not only, it is also perfect as a savory snack in a long afternoon of work or study commitments, to recharge the batteries. You will only need a few ingredients, including tomato puree and Mozzarella, which will guarantee the stringy touch. So follow our simple steps and get ready to make your own pizza with sausage and capocollo.
Ingredients
1 pizza base1 Mozzarella 4 tablespoons tomato saucesalt to tasteextra virgin olive oil to taste1 sprig of rosemary100 g pork sausagecapocollo to tasteflour
Preparation
Before preparing the pizza with sausage and capocollo you have to flavor the meat by passing it in a pan. Here are the various steps: Cut the sausage into small pieces and put it in a pan with extra virgin olive oil and rosemary. Cook it, adding 1/2 glass of water, until it changes color. At this point roll out the pizza dough on a little flour, put it in a baking pan that you have greased with a drizzle of extra virgin olive oil, pour the tomato sauce, a pinch of salt, the capocollo, sausage sautéed in a pan and the diced Mozzarella. Before baking, add a drizzle of extra virgin olive oil and, if you like, season with a little oregano. Bake the pizza with sausage and capocollo at 220 degrees C for about 20 minutes, then serve. The pizza with sausage and capocollo is excellent both hot and steaming and lukewarm. Enjoy your meal!
CuriosityThe sausage and capocollo is one of the most loved and succulent fillings with which to season pizza. There are many varieties, but not all of them are suitable for this dish. In the recipe that I have proposed I have opted for capocollo, and pork sausage, the most suitable for this preparation. After crumbling the sausage you can season it with a pinch of salt, pepper to your liking and fennel seeds.
The sausage is not only suitable for seasoning the surface of the pizza, but also its edge. Have you ever heard of pizza with stuffed cornice? To prepare it, just spread the edges of the base evenly, create a circle with the sausage holding a margin of 2 cm from the end of the dough and fold well. A quick and delicious extra touch!
Serve pizza with sausage during an appetizer with friends or relatives together with other appetizers, but be careful, you will have to prepare a large quantity since everyone will want to eat it!
The sausage, the protagonist of this dish, according to sources was already known at the time of the Romans. This preparation would already be mentioned in a text by Cicero that speaks of a sausage taster. The sausage at the time was called Lucanica: minced meat stuffed into a gut. Today there are many types and the sausage is widely used in Italy and all over the world for the preparation of many dishes. Ever tried risotto with sausage? A tasty first course, which fully enhances the flavors of the sausage.
The pizza with sausage and capocollo is one of those pizzas very simple to prepare and able to ensure a unique and inimitable taste. You can use various types of sausage, obviously the most suitable is the one made with pork and various aromas, which you normally find at the supermarket. It is an incredibly easy and tasty recipe with which to conquer the palates of your guests, ideal especially if you do not have much time to devote to the stove. It will take you less than 30 minutes to bring to the table this delicious pizza with sausage and capocollo!
The pizza with sausage and capocollo is ideal for a family dinner, soft and tasty, your guests will love it bite after bite. Also prepare it for an appetizer with friends, to be cut into thin slices or cubes will be an excellent finger food to be enjoyed between a chat and another. This pizza will make a great impression in a buffet along with other focaccia, pizzas, canapés and savory muffins, but not only, it is also perfect as a savory snack in a long afternoon of work or study commitments, to recharge the batteries. You will only need a few ingredients, including tomato puree and Mozzarella, which will guarantee the stringy touch. So follow our simple steps and get ready to make your own pizza with sausage and capocollo.
Ingredients
1 pizza base
1 Mozzarella
4 tablespoons tomato sauce
salt to taste
extra virgin olive oil to taste
1 sprig of rosemary
100 g pork sausage
capocollo to taste
flour
Preparation
Before preparing the pizza with sausage and capocollo you have to flavor the meat by passing it in a pan. Here are the various steps: Cut the sausage into small pieces and put it in a pan with extra virgin olive oil and rosemary. Cook it, adding 1/2 glass of water, until it changes color. At this point roll out the pizza dough on a little flour, put it in a baking pan that you have greased with a drizzle of extra virgin olive oil, pour the tomato sauce, a pinch of salt, the capocollo, sausage sautéed in a pan and the diced Mozzarella. Before baking, add a drizzle of extra virgin olive oil and, if you like, season with a little oregano. Bake the pizza with sausage and capocollo at 220 degrees C for about 20 minutes, then serve. The pizza with sausage and capocollo is excellent both hot and steaming and lukewarm. Enjoy your meal!
Curiosity
The sausage and capocollo is one of the most loved and succulent fillings with which to season pizza. There are many varieties, but not all of them are suitable for this dish. In the recipe that I have proposed I have opted for capocollo, and pork sausage, the most suitable for this preparation. After crumbling the sausage you can season it with a pinch of salt, pepper to your liking and fennel seeds.
The sausage is not only suitable for seasoning the surface of the pizza, but also its edge. Have you ever heard of pizza with stuffed cornice? To prepare it, just spread the edges of the base evenly, create a circle with the sausage holding a margin of 2 cm from the end of the dough and fold well. A quick and delicious extra touch!
Serve pizza with sausage during an appetizer with friends or relatives together with other appetizers, but be careful, you will have to prepare a large quantity since everyone will want to eat it!
The sausage, the protagonist of this dish, according to sources was already known at the time of the Romans. This preparation would already be mentioned in a text by Cicero that speaks of a sausage taster. The sausage at the time was called Lucanica: minced meat stuffed into a gut. Today there are many types and the sausage is widely used in Italy and all over the world for the preparation of many dishes. Ever tried risotto with sausage? A tasty first course, which fully enhances the flavors of the sausage.
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