Rustic Italian Pizza Paleo Recipes

PIZZA RUSTICA | RUSTIC ITALIAN PIZZA

Steps:

• Preheat oven to 375F
• Use 1 Tbsp olive oil to grease an 8 inch/20cm round straight edged cake pan
• Use 200 grams of the dough to roll out a thin circle to a diameter of 12 inches/30cm.
• Place the dough in the greased pan making sure it goes right to the edges all around. Dough should over hang the pans edge by roughly 1/4 inch/6mm.
• Beat the eggs in a medium bowl. Add the pancetta, salami, cheeses, and parsley to the eggs and mix together.
• Pour the egg mixture into the pan. Sprinkle with black pepper.
• Use the remaining 100g of dough to roll out another circle for the top to a diameter of 8.5 inches/21.5cm.
• Place on top to cover the egg mixture. Match the edges with the bottom layer and pinch together all around. When you are done the entire circle will overhang the pan.
• Gently twist and pinch the edges of the dough into the pan creating the crust. See photos in the blog post for reference.
• Brush the remaining tablespoon of oil over the top.
• Prick the top of the pizza a few times with a tooth pick.
• Bake for 1 hour. Let rest 10 minutes before transferring to a rack or serving plate.

RUSTIC ITALIAN PIZZA DOUGH RECIPE

Steps:

• Preheat your oven as high as it will go for at least 45 minutes to one hour.
• In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (
• Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
• (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
• After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
• Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
• Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
• Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
• Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

RUSTIC ITALIAN PIZZA (PALEO)

Steps:

• Preheat oven to 375.
• Mix all crust ingredients until a wet dough if formed.
• Spread the dough on a pizza stone or baking pan.
• Top the dough w/ the toppings of your choice; it's recommended you not use a heavy sauce or heavy cheese -- something like pesto and a sprinkling of romano (not paleo, though) would be best -- OP suggested topping it w/ sliced tomatoes, raw eggs baked right on the pizza, sliced ham, etc.
• Bake for 15 mins or until the toppings look baked to your liking.