Pizza from Lazio

I decided to continue this gastronomic journey from the region where I was born... Lazio! For this pizza I chose simple traditional ingredients easily available everywhere such as romanesco broccoli, guanciale di Amatrice and pecorino romano.

Ingredients

mozzarella (200 g)

Romanesco cauliflower (1)

pecorino romano (Plenty)

Guanciale di Amatrice (100-150 g)

anchovy (A few fillets)

Steps

 "Crisp" the guanciale in a pan, remove it from the pan keeping the melted fat. Clean, cut and boil the broccoli. Once ready, put it in the pan where you have "crunched" the guanciale and sauté it with a clove of garlic, if you want chilli, and a couple of chopped anchovy fillets. Roll out the famous disc of dough, sprinkle the mozzarella, previously cut and drained, and finally the broccoli. Bake with the usual mode (you have to read the previous posts) and bake at maximum temperature for 8-10 minutes. About halfway through cooking, add the crispy bacon and finish cooking. Once the pizza is out of the oven, season with plenty of pecorino cheese. Eat pizza 😋