Pizza can be paired with a wide array of wines, but when incorporating meats such as capicola and salami, its best served with a delicious Sangiovese, we suggest our 2012 Carr Sangiovese. This pizza is wonderful, and if you don’t feel like braiding it you can bi-pass that step and make a regular pizza.
Braided Pizza with Capicola
- 1/2 lb. pizza dough
- flour, for work surface
- 1/2 c. pizza sauce
- 5 cherry tomatoes, halved
- 4-5 oz. mozzarella cheese
- 1/4 c. grated parmesan cheese
- 5 slices capicola
- 5 slices salami
- 2 tbsp. basil, chopped
- 1 tsp. fennel seeds
- 1 egg, beaten
- 1-2 tsp. maldon salt or another flaky sea salt
1. Preheat oven to 500º. Roll the pizza dough into an oval on a floured surface. Cut the sides into strips (the same number on each side), leaving about a third in the middle.
2. Make a thin layer of pizza sauce down the middle. Then add the mozzarella, parmesan, capicola, salami, and tomatoes. Sprinkle with basil and fennel seeds.
3. Close by braiding the pieces. Bring each piece to the middle switching sides each time until all the pieces have been braided together. Brush the outside with the egg and sprinkle maldon salt on top.
4. Place on a parchment lined baking sheet or pizza stone and bake in the oven on the lowest rack for 20-25 minutes until the crust is golden brown.
recipe adapted from Dorian Cuisine