For the Pecorino Coins:
Pecorino Coins for Calabrian Salami and Double Pecorino Pizza
Author: John Gutekanst
Recipe type: Pizza
Ingredients
- ½ tablespoon grated Pecorino for each coin
Instructions
- Prepare a large sheet pan with parchment paper.
- Dollop a ½ tablespoon grated Pecorino into a pile on the parchment and gently push out into a quarter-sized coin shape.
- Continue until you have 12 coin-shaped mounds.
- Place the sheet pan into a 475-500 F oven until the cheese has melted and the edges are just getting brown. Be careful as Pecorino has less fat than Parmigiano or Asiago so they will take less time to crisp up.
- Pull the sheet pan out and let cool. Reserve for topping.
For the Pizza:
Calabrian Salami and Double Pecorino Pizza
Author: John Gutekanst
Recipe type: Pizza
Ingredients
- 1 19-ounce proprietary pizza dough for a 14-inch pie.
- 3 ounces proprietary pizza sauce or marinara
- ½ cup, (2 ounces) grated Pecorino Romano
- 8 ounces shredded aged mozzarella
- ½ cup (2 to 3 ounces) diced roasted red peppers
- 13 slices Calabrian Salami, (spicy salami)
- 12 pitted Castelvetrano olives, cut in half (3 ounces)
Instructions
- Prepare your dough disc to 14 inches and spread the pizza sauce, followed by the Pecorino, mozzarella and diced roasted red peppers around the pizza.
- Bake in a 500 F deck or conveyor oven until golden brown and cooked through.
- Wrap each salami slice into a horn-style shape and place seam-side-down into the melty cheese. Continue around the pizza with horns facing out.
- Place the olives around the pie followed by the Pecorino coins standing up.
