We at Truly Pizza launched our take on the Tonda Romana-style pizza last summer, and it took off like a rocket. We have since come up with different versions and flavor profiles. I wanted to give readers of this column the chance to see and make something we have not yet made at the restaurant.
The flavors and texture of this pizza are so fun and nostalgic. I absolutely love hot Italian sausage and chimichurri. Adding those flavors to our thin and crispy dough, our tomato sauce, garlic confit, sharp provolone and Sicilian oregano was everything I needed.
Tonda Romana Flavor Bomb
Author: Chris Decker
Recipe type: Pizza
Ingredients
- 6-8 ounce dough ball
- 4-6 ounces pizza sauce
- 3 ounces roasted garlic
- Sprinkle of grated Romano
- 4 ounces hot Italian sausage
- Sea salt
- Dried Sicilian oregano
- Provolone for grating
- Edible flowers (optional)
Instructions
- For the pizza dough, use your own dough, but roughly a 7-ounce dough ball. Stretch it as thin as possible by hand. Please do not use a rolling pin!
- Top with your pizza sauce – enough to fully cover. Do not leave any blank space where you can see the dough underneath. Save room for a quarter-inch crust.
- Sprinkle Romano and some roasted garlic. Add some hot Italian sausage, pinched as thin as possible around the whole pizza. Bake at 550 F for 8-10 minutes.
- When finished baking, sprinkle sea salt, some dried oregano and olive oil over the pizza. Grate provolone over the whole pizza and drizzle chimichurri over the top.
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CHRIS DECKER is the co-founder of Truly Pizza. Instagram: @everythingbutanchovies
