Pizza Sorrentina

Pizza Sorrentina

Elevate your Sicilian pizza with Smoked Buffalo Mozzarella, Oreganata Breadcrumbs, sautéed onions, and fresh lemon. A must-try recipe for chefs seeking bold, authentic flavors.

Ingredients

1 Ball (1.2kg) Caputo Artisanal Sicilian Dough
1 Ball Torre Lupara Smoked Buffalo Mozzarella
30g Pecorino Romano, more for finishing
3/4 Cup Untoasted Oreganata Style Breadcrumbs
2 Lemons
1 Yellow Onion, sautéed
8-10 Fresh Basil Leaves
1 Cup Olitalia Extra Virgin Olive Oil
Black Pepper, to taste

Instructions:

To begin, prepare Artisan Sicilian Dough with a biga.

2. Prepare your untoasted Oreganata Style Breadcrumbs in a separate bowl and set aside.

3. Preheat your oven to 575°F.

4. Heat 2 tbsp of Olitalia Extra Virgin Olive Oil in a pan over medium heat and sauté your onions for 10 minutes or until caramelized.

5. Once your dough is prepped and ready, add the Torre Lupara Smoked Buffalo Mozzarella. Par-bake for 4-6 minutes or until light golden brown.

6. Remove the pizza from the oven, then top it with sautéed onions, oreganata-style breadcrumbs, Pecorino Romano, and a drizzle of fresh squeezed lemon.

7. Place the pizza back in the oven and bake for 3-5 minutes or until the breadcrumbs are toasted.

8. Remove the pizza from the oven and finish with grated Pecorino Romano, lemon zest, and basil.

Optional toppings: Sliced fresh lemons, coated in olive oil, then sear them in a frying pan until both sides are charred. You can also top it with fresh speck or Prosciutto di Parma.