Explore the Asymmetric Pizza with Friarielli, a modern take on Italian recipes.

Pizza asimmetrica di friarielli

The Asymmetric Pizza with Friarielli is an original creation by Chef Francesco Martucci, a renowned pizza maker from the historic pizzeria I Masanielli in Caserta. This innovative recipe reimagines one of the iconic dishes of Italian cuisine with a modern twist.

The asymmetry of this pizza breaks traditional molds, following instinct and memory. Like the asymmetric tomato pizza, which evokes family flavors, this version is inspired by the Campanian tradition of pancotto with broccoli. This results in an unconventional pizza where dough and toppings blend seamlessly, echoing the recipes of the past.

The outcome is a soft and rustic preparation, a pizza that feels ancient in its roots but contemporary in its execution. Here, a few genuine ingredients become the stars of an enduring taste.

Discover More Gourmet Pizzas to Make at Home:

• Fried Pizza with Mortadella and Fiordilatte
• Nerano Pizza with Stuffed Crust
• Escarole Pizza
• Contemporary Sausage and Potato Pizza

Ingredients

• 500g of friarielli
• 200g of flour
• 100g of water
• 10g of salt
• Olive oil, to taste
• Garlic, to taste
• Chili flakes, to taste

Instructions

1. Begin by preparing the dough. In a bowl, mix the flour, water, and salt until a smooth dough forms. Let it rest for about 30 minutes.
2. Clean and blanch the friarielli in boiling water for a few minutes, then drain and set aside.
3. In a pan, heat olive oil and add garlic and chili flakes. Sauté the friarielli until tender and flavorful.
4. Preheat the oven to 200°C (392°F).
5. Roll out the dough into an asymmetrical shape and place it on a baking sheet.
6. Spread the sautéed friarielli over the dough, leaving some areas uncovered for the dough to crisp up.
7. Bake for about 15-20 minutes or until the edges are golden and the friarielli are slightly charred.
8. Remove from the oven and drizzle with more olive oil if desired. Serve hot.

Total Time: 60 min

Cuisine: Italian