Calabrese Delight: Ricotta, Ham, Potato, Onion and Spicy Chilli Pepper Pizza

Calabria, a region in the southernmost part of Italy, is known for its breathtaking mountain panoramas and stunning coastlines – but it also has some fantastic culinary gems: 'Nduja (a spicy, spreadable pork sausage), Tropea onions (a sweet and mild onion named after the small town on Calabria’s east coast) and capocollo (also known as coppa, a cured meat made from pork shoulder or neck), just to name a few.  

Inspired by these regional delicacies, Calabria-based Ooni Ambassadors and chefs Cristina and Giuliano (@vuoiassaggiare), have crafted a pizza that showcases the essence of the region.

Their creation begins with a foundation of cheeses: creamy, fresh ricotta and grated, smoked ricotta, followed by delicate slices of black Calabrian ham, potatoes and onions. To further enhance the flavours, generous shavings of Caciocavallo Silano (a semi-hard, stretched cow’s cheese) are sprinkled atop. Adding a fiery touch, vibrant Calabrian chilli strips and a drizzle of spicy oil complete the pizza; with each slice, you’re sure to embark on a culinary journey to Calabria. 

Difficulty

Servings

Four 12-inch (30-centimetre) pizzas

Prep Time

1 hour

(not including biga and dough prep)
Cook Time

1 hour, 1 minute

By Cristina Bruno & Giuliano Bronzi

Calabrese Delight: Ricotta, Ham, Potato, Onion and Spicy Chilli Pepper Pizza

Note

As this is a Calabrian pizza, some of the ingredients may be harder to find unless you have access to an Italian deli or plan ahead and order items online. If you can’t find fresh Calabrian chilis, Sila potatoes, black Calabrian ham and Caciocavallo Silano cheese, while not 100% Calabrian, dried red pepper flakes, yellow potatoes, speck and provolone will combine to remain true to the spirit of this pizza! This dough uses a biga (a term used in Italian baking for a pre-fermented dough culture) which requires 13 hours to proof. The dough itself will take 8 to 9 hours for prepping and proofing, so be sure to set aside plenty of time before you begin to cook. 

two hands shaping pizza dough balls hand grating ricotta cheese onto a pizza base hand spooning toppings onto a calabrian pizza

Cristina Bruno & Giuliano Bronzi

Based in Calabria, Italy, Ooni ambassadors Cristina and Giuliano’s love for cooking has evolved over time, focusing more and more on the world of pizza. You can find their recipes, culinary advice and more @vuoiassaggiare

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