Archive | November, 2011

Grilled Eggplant with Diced Tomatoes and Goat Cheese – Adored (Prestige) Worldwide

26 Nov

Bruschetta Style Grilled Eggplant with Diced Tomatoes and Goat Cheese
Recipe by

A great and healthy appetizer that I like to put together is grilled eggplant topped with diced tomatoes and goat cheese. It’s an easy and healthy appetizer (or full meal) to enjoy as a pizza or bruschetta. It’s quite simple to prepare and the only time consuming effort is cooking the diced tomatoes with garlic and waiting for your charcoal wood to be placed in the grill pit. Not only is the recipe easy, it’s also quite healthy and a great substitute for take out pizza – not to mention the $10+ you’ll save. And dare I say it will get you as excited as the Catalina Wine Mixer? I think so!

To begin, clean the eggplant and slice 1/4 inch thick slices across length with a drizzle of olive oil on each side and a sprinkle of salt and pepper. For the diced tomato sauce we only need 2 ingredients; garlic and diced tomatoes. We try to keep it simple here at Paggi Pazzo! I cook the sauce for about 20 minutes at low heat and just enough that the diced tomatoes sweat and create a nice juice that absorbs the garlic. Once the important prep work is done, I set up my charcoal grill with one chimney starter full of hardwood lump charcoal (feel free to use any special woods in addition for a slight smokey flavor) and once the wood coals turn grey, dump them into the grill pit. I then add the eggplant diagonally and cook for 4-5 minutes per side but giving a slight quarter-inch turn after 3 minutes to create those great looking grill marks. Once finished, remove from the grill and add a nice helping of the diced tomato sauce and a generous handful of crumbled goat cheese, topped with dry basil leaves. You can eat it with your hands like a pizza or cut it up with a fork and a knife, the choice is yours. That’s all you need and that’s all it takes! It’s literally as simple as choosing Prestige Worldwide for all of your business, entertainment, and financial needs – a no brainer! A fast, healthy and easy recipe from Paggi Pazzo, grilled eggplant with diced tomatoes and goat cheese enjoy!

Grilled eggplant bruschetta style with diced tomato sauce, crumbled goat cheese and dried basil leaves from Paggi Pazzo

Grilled Eggplant with Diced Tomatoes and Goat Cheese Recipe

Prep time: 30 min

Cook time: 15 min

Total time: 45 min

Yield: 8 servings


  • 1 large eggplant
  • 14 ounces diced tomatoes (San Marzano)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 garlic cloves
  • 4 ounces crumbled goat cheese
  • 2 tablespoons dried basil leaves

Cooking Directions

  1. Chop garlic finely and add to pan with 2 tablespoons of olive oil to create sauce. After 2-3 minutes, add diced tomatoes to pan with salt and pepper, cover, and cook low-to-medium heat for 20 minutes
  2. While sauce cooks, clean eggplant and then cut long way into 1/4 inch thick slices then season with olive oil, salt, and pepper
  3. Start grill (if using gas grill fire up burners and maintain medium-to-high-heat) and use one 1/2 chimney starter filled with wood lump charcoal. Once wood charcoal is grey, empty into grill pit
  4. Grill eggplant 4-5 minutes on each side until grill marks are evident and eggplant is browned
  5. Once eggplant is done, remove and add to serving dish then top with healthy serving of diced tomato sauce, crumbled goat cheese and sprinkle of dried basil leaves
  6. Ready to serve

Grilled Eggplant with Diced Tomato Sauce and Goat Cheese Recipe

5 out of 5
stars based on 4 ratings.

Click here for full Grilled Eggplant Bruschetta Style Recipe and other Paggi Pazzo recipes.

Indirect Grilling a Whole Pork Roast is Directly Delightful!

18 Nov

Indirect Grilled Whole Pork Roast Over an Apple Wood Charcoal Fire
Recipe by

Allow me to be direct about indirect grilling a whole pork roast – it rocks! When I’m not smoking meats or grilling fish, the next best thing to do over a wood charcoal fire is to cook them indirectly by placing the food in the middle of the grill with the wood cooking on each side. Today I’m sharing my whole pork roast recipe that is stuffed with Reggiano Parmigiano chunks, mushrooms, and garlic.Grilled Whole Pork Roast stuffed with Reggiano Parmigiano, Mushrooms, and Garlic over an apple wood charcoal fire using the indirect grilling method from Paggi Pazzo

I chose to cook a 4 pound pork roast and prepared a brine like marinade with olive oil, red wine vinegar, salt, pepper, rosemary, thyme, and a lot of garlic. Before I add the pork roast to this though and refrigerate overnight, I need to open a pocket in the roast. Now for full disclosure, I cut the pork roast too deep (almost to the bone) so don’t do what I did and instead cut a slit about 2 inches deep the length of the pork. Add the garlic cloves, Reggiano Parmigiano chunks, and mushroom slices in the pork roast and then use cooking string to tighten it together.

To set up your grill, fill 2 charcoal starters with lump hardwood charcoal and add a few apple wood chunks (not too many though because we don’t want to smoke the meat completely and dry out the pork). I prefer to light them with a paper towel dressed in olive oil under the starters so the wood flavor isn’t compromised with something like lighter fluid. Once the charcoal is grey, dump one starter into the right of the pit and one to the left, leaving about 12 inches between them. Then place your pork roast bone side down on the grates in the middle of the grill and close the grill. I cook the pork for about an hour on each side, trying to maintain a heat of 325-350 degrees and only open the grill to turnover the pork

Once the pork reaches a temperature of 165 degrees, remove from the grill and wrap in aluminum foil. Refrain from cutting into your pork beast for at least 15 minutes so the internal juices continue to tenderize the meat. For wine, I would suggest a Pinot Noir as the fruitiness of the wine goes nicely with the apple smoke flavor and the sharpness of the Reggiano. So there it is, whole pork roast grilled indirectly over an apple wood smoke charcoal fire from Paggi Pazzo!

Mushroom, Garlic, and Reggiano Parmigiano stuffed Pork Roast grilled indirectly recipe from Paggi Pazzo

Indirect Grilled Whole Pork Roast Recipe

Prep time: 30 min
Cook time: 2 hours
Total time: 2 hours 30 min
Yield: 12 servings


  • 1 (3 1/2 – 4 pound) pork roast
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup water
  • 3 garlic cloves
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 2 tablespoons pepper
  • 1 tablespoon salt
  • 1/4 cup Reggiano Parmigiano (chunks)
  • 1/4 cup white mushrooms

Cooking Directions

  1. Clean pork roast and cut in half or slice pocket length and add 1 chopped garlic clove, mushrooms, and sliced chunks of Reggiano Parmigiano in pork roast pocket, then tie pork together with cooking string. Add to bowl with olive oil, vinegar, water, remaining chopped garlic cloves, thyme, rosemary, salt and pepper. Allow to chill for 3-4 hours or overnight
  2. Prepare charcoal grill with adding lump hardwood charcoal to 2 chimney starter cylinders with apple wood chunks (not soaked). Light by adding paper towel with olive oil under cylinders
  3. When wood charcoal turns grey, add charcoal to grill pit on the left and right edges of the grill, leaving open a 12 inch space in the middle of grill for in-direct grilling
  4. Place pork roast bone side down in middle of grill and close cover. Do not open for 1 hour
  5. After 1 hour, open grill and turn over pork roast. Close grill and do not open for another hour
  6. After 2 hours, check pork roast temperature and if pork reaches 165 degrees, remove pork and place in aliminum foil. Let rest for another 15 minutes
  7. After pork has rested, slice and serve

Grilled Pork Roast recipe

4.5 out of 5
stars based on 5 ratings.

Homemade Lobster Ravioli in Tomato Cream Sauce – Give it Everything You Got!

15 Nov

Fresh Homemade Lobster Ravioli Recipe
Recipe by

It’s not often I have the time to make fresh homemade pasta. As the father of two kids, it’s rare my wife and I have free time for anything. However, recently with our new born sleeping peacefully, I decided to make some homemade lobster ravioli and take advantage of the moment! Growing up my mother would make fresh pasta with my brother and I and it was quite the family event. As kids you couldn’t get us to clean our rooms but spend an entire afternoon making homemade gnocchi (as my brother did)? No problem! Maybe I could get him to stop by and clean up after my kids and make gnocchi???? Probably not likely. Today, I’m sharing my lobster ravioli recipe and while it may take some time and require you to give it everything you got, when it’s all said and done you will loooove your dinner and so will your family! Preparing homemade Lobster Ravioli with fresh parsley and chopped lobster meat from Paggi Pazzo

Start by making a flour like volcano and add eggs in the middle with olive oil and salt (use Antico Molino tipo 00 and Moretti Semolina flour for best results). Then slowly beat the eggs with a fork or whisk while piercing the flour with each turn. Continue until the pasta dough starts to firm and you can use your hands to squeeze, push, kneed, and grab the dough into form (add water if necessary in case dough seems tough). Once ready, put dough under a bowl to rest for 30-60 minutes. For the lobster filling you can boil your own lobster or buy one steamed but either way, be sure the lobster is slightly undercooked because you’re going to cook it further. Whatever you decide, remove and clean the lobster meat and chop into small chunks. Then finely cut fresh parsley, shallot, and saute the lobster meat in a pan with olive oil for 5-10 minutes. After the saute cools add fresh ricotta, mix well and store in the fridge for at least 30 minutes.

If you have a pasta machine, cut the pasta dough in half and flatten with your hands (or dough roller) and run it through the pasta machine at level 10 and work the pasta all the way down to level 2. If you don’t have a pasta machine (like me) take your dough roller and continue to press down and roll for about 15 minutes or until your arms and shoulders are about to fall off. Once you have the dough very thin, place it over your ravioli maker and pocket the dough so the filling can be pressed in firmly. If you don’t have a ravioli maker (like me…again) use a cookie cutter or small drinking glass to create circles and then add the filling (obviously cut a top and bottom for the ravioli). Be sure to seal and press down the pasta so that no air enters the ravioli. I was able to make 28 very large ravioli with the ingredients I prepared so if you follow my recipe, invite some company or freeze the ravioli like I did and be ready to see them another time (or make toasted ravioli with the extras).Freshly made lobster ravioli ready for the freezer from Paggi Pazzo

Now for full disclosure, I’m not a big fan of ricotta or creamy thick sauces (as my Pasta Carbonara post suggests) but my wife does love these kind of Northern Italian, French style recipes, so I try to play nice. To make the tomato cream sauce add garlic, shallots, and then diced tomatoes, cream, butter and some chopped fresh basil in a pan. If you’re planning on cooking all 28 ravioli get a GI-normous pan or a large pot to make the sauce and here’s why. Once the ravioli floats to the top of the boiled water, immediately add them in the pan with a light handful of grated Reggiano Parmigiano. Now you’re ready to serve and impress! It’s hard work but soooooo worth it and it’s better than left over Koo Koo Roo. There you have it, Homemade Lobster Ravioli from Paggi Pazzo – we hope you approve!

Homemade Lobster Ravioli recipe from Paggi Pazzo

Fresh Homemade Lobster Ravioli and Tomato Cream Sauce Recipe

Prep time: 1 hour 30 min
Cook time: 30 min
Total time: 2 hours
Yield: 7 servings


  • 1 (1 1/2 – 2 lbs.) lobster
  • 1 3/4 cups Antico Molino flour tipo 00
  • 1 3/4 cups Moretti Semolina flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 28 ounces diced tomatoes (San Marzano)
  • 16 ounces fresh ricotta
  • 1 cup fresh parsley
  • 8 fresh basil leaves
  • 1 shallot
  • 2 garlic cloves
  • 1/2 cup light cream
  • 1 tablespoon butter
  • 1/2 cup grated Reggiano Parmigiano

Cooking Directions

  1. To make pasta dough, place 3 1/2 cups of flour on cutting board or counter and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 4 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes
  4. If cooking lobster, boil water and place lobster in water for 12 minutes and remove when slightly undercooked. If buying steamed lobster, request lobster slightly undercooked (lobster meat will be cooked again to create filling)
  5. Remove lobster meat, clean and place into a bowl
  6. To prepare lobster filling, chop 1/2 of shallot, 3/4 cup of fresh parsley and add 2 tablespoons of olive oil to pan. Add salt and pepper and cook for 3-5 minutes at low to medium heat. Add lobster meat and cook at low heat for 5 minutes then remove to cool for 10 minutes
  7. Add fresh ricotta to a bowl with lobster, shallot, parsley filling and mix. Then place in refrigerator for 30 minutes
  8. To make ravioli, take pasta dough and flour on both sides, then use hands to flatten (if using a pasta machine, add dough to machine at highest level of 10 and continue to put pasta back in machine until pasta thins to level 2). Cut dough in half and use dough roller to flatten both pieces of pasta repeatedly turning pasta over (and flouring lightly) on both sides until pasta is almost paper thin (this will require 10-15 minutes)
  9. If using ravioli maker, place one sheet of dough on top of ravioli maker but pocket dough firmly to create space for filling. Then add lobster-ricotta filling using a full tablespoon. Add second sheet of pasta on top of ravioli maker, pressing doughs together to keep lobster-ricotta filling firmly inside and then turn over (if not using a ravioli maker, use a small drinking glass or cookie cutter and press into pasta dough to shape out circles and then add filling and cover). Then use a fork to press against ravioli ends to create lined edges. Add flour to cooking sheet pan and place ravioli on top then freeze over night (I was able to make 28 large ravioli with pasta dough and filling). If cooking the same day, allow ravioli dough to dry before adding to boiling water
  10. To make sauce and lobster ravioli dinner, add chopped garlic and 1/2 shallot (also finely chopped) to pan with tablespoon of olive oil and pinch of salt and pepper and heat for 3-5 minutes. Then add 1/4 cup of chopped fresh parsley to the oil, garlic, and shallot and turn to low heat
  11. Add crushed tomatoes, light cream, butter, and chopped fresh basil leaves (maintaining low heat) and cook for 20 minutes (stirring every 5 minutes)
  12. Boil water and when ready, add ravioli to pot. When ravioli rises, remove and add to pan of sauce
  13. Stir for several minutes, then sprinkle grated Reggiano Parmigiano over lobster ravioli. Ready to serve

Homemade Lobster Ravioli Recipe

4 out of 5
stars based on 50 ratings.

Click here for full Homemade Fresh Lobster Ravioli Recipe and other Paggi Pazzo recipes.

Pasta alla Carbonara – Stop the Cream on Carbonara Crimes!

10 Nov

Pasta alla Carbonara Recipe; an Authentic from Rome
Recipe by

One of the signature dishes of Rome along with Bucatini all’Amatriciana, is Pasta alla Carbonara. You can’t visit the Italian capital without trying both of these Roman classics and I myself have been enjoying carbonara since I learned how to walk. Like many other recipes from Rome, guanciale and/or pancetta are vital to the dish and sadly the authentic recipe has been savagely abused here in the States in what I refer to as “cream on carbonara crime“, where traditional ingredients are substituted with heavy cream, butter, and bacon (Francesco Totti, captain of A.S. Roma is beside himself, believe you me!). I’m starting a campaign against these dastardly criminals who have butchered the good name of carbonara in restaurants across the great US-of-A and one day I hope to bring this to the attention of congress (my political platform is growing by the minute)! It might not have the same noteriety or collective support in finding a cure as voice immodulation but we can no longer ignore these terrible atrocities. In the meantime I’m sharing the true Roman recipe of Pasta alla Carbonara that my mother has prepared all my life and shared with me. The best part is that there are only a few ingredients required to create this easy and delicious dish. But cream my friends, is not allowed! Authentic Roman Pasta alla Carbonara recipe ingredients including pancetta, Pecorino Romano, eggs, spaghetti, black pepper and olive oil from Paggi Pazzo

To create the authentic Pasta alla Carbonara recipe all you need is 1/3 pound of guanciale and/or pancetta, a few tablespoons of olive oil, 2 eggs (eggs?!?!?!!?? stay with me here…), 1/2 pound of spaghetti, 1/2 cup of Pecorino Romano and two teaspoons of black pepper. The traditional carbonara includes spaghetti but it’s not uncommon to find short pasta in many of the restaurants in and around Rome. In fact, the restaurant that my mother and father dined at frequently when they were dating (but has since changed its name to) La Gattabuia in Trastevere had an excellent Pasta alla Carbonara using short pasta (and if you have the chance when in Rome, GO TO THIS RESTAURANT! Really great food, although it’s definitely off the beaten path and not a tourist spot but that’s usually where the best food is). Many chefs here in the States like to add vegetables or chicken (and in all honesty, I have added mushrooms before), but the true Roman way includes only these items…and maybe a glass of red to get you through the long arduous process….of all some 30 minutes!

To get started, grate the Pecorino Romano and chop the guanciale and/or pancetta into little chunks (I prefer pancetta personally for the carbonara but use what you like – just not bacon, it’s sooooo not cool and we’re trying to keep it classy here at Paggi Pazzo). Cook the pancetta in a pan with olive oil and start your boiled water. In the meantime, crack two eggs into a bowl and add a pinch of pepper and a teaspoon of grated Pecorino Romano then beat them like you were making an omelet or angry at your fake rented mule (I can’t say a real mule because PETA would probably try to have my site banned and that’s not good for my yet to be started political career). The tricky part from here is when the pancetta starts to brown and the pasta is boiled and drained, you have to quickly add the pancetta, and remaining Pecorino Romano (grated) to the hot pasta and stir quickly. Then just as quickly, add the eggs to the pasta while stirring and continue to stir for several minutes. What this does is cook the eggs as a light sauce but it’s important not to hesitate when mixing to the pasta because if you do you’ll have spaghetti with breakfast or if you wait too long after the pasta has cooled, you get runny under-cooked eggs with spaghetti. The recipe is that simple and yet sooooooo good, seriously! If you’ve never had the true authentic way you’ll never want to go back to “cream on carbonara crime” and you’ll also probably join me in my fight against those torturing this Roman masterpiece!

Like the other Roman classic Bucatini all’Amatriciana, there is a heavy dose of guanciale and/or pancetta, Pecorino Romano, and no garlic (no garlic?!?!?! What you talkin’ about Willis?), but the eggs and combination of ingredients for the carbonara really bring the flavors to light. I also made some zucchini with onions in a red sauce to keep the Roman theme going, but feel free to make your own side dish or enjoy the carbonara on it’s own. As for wine, most experts suggest a white wine because of the white sauce but also because the “cream on carbonara crime” offers a different texture and heaviness than the authentic carbonara. My suggestion would be to select a red such as a French Cabernet or Chianti as it really accentuates the taste of the pancetta or do what the locals do and enjoy the delightful bottle of a red Cesanese. So there you have it, one of Paggi Pazzo’s all time favorites – Pasta alla Carbonara, “in bocca la lupo“!

Classic Roman Pasta alla Carbonara recipe from Paggi Pazzo

Pasta alla Carbonara Recipe

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Yield: 4 servings


  • 1/2 pound spaghetti (Barilla)
  • 2 tablespoons olive oil
  • 2 teaspoons pepper
  • 2 eggs
  • 1/3 pound guanciale and/or pancetta
  • 1/2 cup grated Pecorino Romano

Cooking Directions

  1. Grate Pecorino Romano into bowl then cut guanciale and/or pancetta into small thin chunks and place in pan with 2 tablespoons of olive oil over medium heat for 10-12 minutes or until guanciale and/or pancetta is lightly browned
  2. While pancetta cooks, boil pasta water and when ready, add spaghetti and cook for 11 minutes or until al dente
  3. Prior to the pasta being ready, crack eggs and place into a bowl with a pinch of pepper and teaspoon of Pecorino Romano then beat for several minutes
  4. Once pasta is ready, drain water and place back into pot then quickly add guanciale and/or pancetta from pan, remaining pepper, and remaining grated Pecorino Romano. Stir quickly then add eggs while stirring pasta. Continue to stir for several minutes while pasta is hot so egg cooks into a light sauce
  5. Add pasta to serving bowl and if desired, add a sprinkle of grated Pecorino Romano and get ready to be stunned with flavor!

Pasta alla Carbonara Recipe

4.5 out of 5
stars based on 20 ratings.

Click here for full Spaghetti alla Carbonara Recipe and other Paggi Pazzo recipes.

Roman Style Pizza – All Roads (and Thin Crusts) Lead to Rome!

3 Nov

Roman Style Thin Crust and Pizza al Taglio Recipes
Recipe by

Roma is home to some of the best pizza in the world and in constant competition with Napoli for bragging rights. While Napoli is known for their pizza margherita, Rome has two distinct pizza styles; thin crust and “pizza al taglio“, which translates in English to pizza by the slice. The thin crust is the classic Roman pizza and the origin of where thin crust came from (ya’ hear that New York?!?!?) while the pizza al taglio, now common everywhere in Italy, originated in Rome and is baked in long cooking sheets and sliced in rectangles – for those on the go. The pizza al taglio I’ve enjoyed immensely since day one as a little boy and you can find all different types, like the Pizza Bianca (white pizza), Pizza Rossa (red sauce) and many more but with a variety of toppings including asparagus, pancetta, mushrooms, zucchini, eggplant, potatoes, prosciutto, artichoke, onions, capers, arugula, olives, etc…(not altogether mind you). You name it – they have it! Some places fold the slice over like a sandwich and I still remember the day when I first sank my teeth into a pizza al taglio and how it felt like the Coliseum crowd was roaring with approval! I still have not had a slice of pizza as good since I was that little boy and in all honesty, I can’t remember if it was at the Campo di Fiore, the Spanish Steps, or Trastevere (so maybe I don’t really remember the day?). But I will not rest until I find it, or until I make it!Roman Style Pizza - Authentic Thin Crust and Pizza al Taglio from Paggi Pazzo

Today, I’m sharing my take on Roman style thin and al taglio pizza recipes that my mother made growing up, and still makes today (go mom!). The thin crust features pancetta (a favorite of the capital) and porcini mushrooms, while the pizza al taglio flourishes with zucchini, prosciutto cotto, and cherry tomatoes. It’s important to keep in mind that with a thin crust (and we’re talkin’ almost cracker thin), thin toppings are essential – less is more my friends, less is more – especially if you plan on adding this mortadella! I begin making a Roman style thin crust pizza by poking the dough in a circular motion with plenty of flour then stretching and using a dough roller for several minutes until it is so thin the dough starts to think it’s anorexic (ok, maybe that wasn’t PC but you know what I’m trying to say). I used to buy dough at a local market because it’s fresh and doesn’t include any unhealthy oils or ingredients but now make my own homemade dough. Dress your pizza stone very lightly with olive oil and lay the dough down (brick oven wood fires are the true Roman way for a thin crust but if you don’t own one, try this on your grill). From there add your sauce but not too much, remember it’s a thin crust so you don’t want to overload, then add chopped fresh mozzarella, very thin slices of pancetta and topped off with chopped porcini mushrooms. One interesting thing about Roman thin crust pizza is that it’s usually cooked at a very high heat and for a shorter time, which makes sense with the thinner crust.Authentic Thin Crust Roman Style Pizza from Paggi Pazzo

For the Roman pizza al taglio we want the dough to be thicker and the biggest difference between the two pizzas (beyond the crust) is that the pizza al taglio is baked in a long cooking sheet or pan rather than a pizza stone and in a gas or electric oven rather than a wood-fire brick oven. I’m adding sliced fresh mozzarella rather than chopped and very thin slices of zucchini, thin sliced prosciutto cotto, and cherry tomatoes slit in half. I’m not adding the prosciutto cotto until a few minutes before removing the pizza from the oven so we don’t burn the ham. Remember, we’re trying to keep it classy here at Paggi Pazzo.Roman Style Pizza - Pizza al Taglio from Paggi Pazzo

Most pizza recipes from the Eternal City do not feature heavy meats or toppings like you would find here in the States (i.e. meatballs, pepperoni, etc…). But vegetables, cheeses, prosciutto, or pancetta are very common, so feel free to experiment. I was also able to make both pizzas with only one 16 ounce dough, with the majority being used for the pizza al taglio proving you don’t need much my friends. So there you have it, Roman style pizza from Paggi Pazzo and unofficially, Gladiator approved!

(Both recipes combined are below but for specific pizza recipes from this post, click on the following):
Roman Thin Crust Pizza Recipe
Homemade Roman Thin Crust Pizza Dough Recipe
Roman Pizza al Taglio Recipe

Roman Style Pizza Recipes

Prep time: 20 min

Cook time: 55 min

Total time: 1 hour 15 min

Yield: 16 slices


  • 28 ounces crushed tomatoes (San Marzano)
  • 8 ounces fresh mozzarella
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 4 fresh basil leaves
  • 4 tablespoons Moretti Semolina flour
  • 1 teaspoon of salt and pepper
  • 6 thin slices pancetta
  • 1/4 cup porcini mushrooms
  • 4 thin slices prosciutto cotto
  • 1 small zucchini
  • 12 cherry tomatoes

Cooking Directions

  1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
  2. Add garlic and 2 chopped basil leaves for 3 minutes
  3. Add crushed tomatoes, salt and pepper
  4. Let cook for 30 minutes at low heat
  5. Preheat oven to 500 degrees for authentic Roman thin crust pizza
  6. While sauce is slowly cooking, add flour to top and bottom of dough and then cut 1/3 of dough (click here for homemade Roman pizza dough recipe)
  7. Take 1/3 of dough and begin to poke and stretch dough slowly to flatten out, then use dough roller on both sides repeatedly to get extremely thin
  8. Add very light amount of olive oil dressed on stone followed by one ounce of semolina flour spread across
  9. Add dough onto pizza stone and dress very lightly with 1/3 of tomato sauce (10-12 ounces) and 1 finely chopped basil leaf
  10. Add 3 ounces of chopped fresh mozzarella (not sliced) on top of sauce, then thin sliced pancetta and chopped porcini mushrooms
  11. Put thin crust pizza into oven and cook for 10-12 minutes (pizza will cook fast so keep an eye on it :-))
  12. Flour and roll remaining dough for pizza al taglio but not nearly as thin, and place into rectangular cooking sheet pan already with 3 tablespoons of Moretti semolina flour spread throughout
  13. Add remaining sauce to dough with 1 finely chopped basil leaf and remaining fresh mozzarella (sliced)
  14. Finely slice zucchini and place on 1/2 of pizza, on the other half cut cherry tomatoes in half and place on the other 1/2 of pizza
  15. Once thin crust pizza is finished cooking slice into 6 pieces and devour – then lower oven heat to 450 degrees, and cook pizza al taglio for 20 minutes
  16. After 20 minutes, add prosciutto cotto slices to pizza and let cook for another 5 minutes
  17. Remove from oven and let rest for 5 minutes then cut slices and serve

Roman Style Pizza Recipes

5 out of 5
stars based on 16 ratings.
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