Roman Pizza al Taglio Recipe

Roman Pizza al Taglio Recipe

Roman Pizza al Taglio Recipe
, an Authentic from the Eternal City
5 out of 5
stars based on 12 ratings.

Roman Pizza al Taglio Recipe from Paggi Pazzo

Roman Pizza al Taglio Recipe
Published: October 24, 2011

Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 slices
Calories per serving: 401
Fat per serving: 22.9g


  • 16 ounces crushed tomatoes (San Marzano)
  • 4-5 ounces fresh mozzarella
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 fresh basil leaves
  • 10-12 ounces fresh dough
  • handful of flour
  • 3 tablespoons Moretti Semolina flour
  • 1/2 teaspoon of salt and pepper
  • 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 1 chopped basil leaf for 3 minutes
  3. Add crushed tomatoes, salt and pepper
  4. Let cook for 30 minutes at low heat
  5. Preheat oven to 450 degrees
  6. Take dough, flour and begin to poke and stretch dough slowly to flatten out, then use dough roller to create oval shape that will fit into rectangular cooking sheet pan (store bought or homemade dough)
  7. Add semolina flour spread across the baking pan
  8. Add dough onto pan and fit to rectangular shape then dress with sauce and 1 finely chopped basil leaf
  9. Add sliced fresh mozzarella on top of sauce throughout pizza, then finely sliced zucchini on 1/2 of pizza and on the other half cut sliced half cherry tomatoes
  10. Place pizza al taglio in oven and cook for 20 minutes
  11. After 20 minutes, add prosciutto cotto slices to pizza and let cook for another 5 minutes
  12. Remove from oven and let rest for 5 minutes then cut slices and serve

Let it Rip!

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