Pizza al Taglio

Roman-style rectangular pizza baked in sheet pans with a thick, airy crust and endless topping combinations.

Ingredients

• 400g ground beef
• 1 cup spaghetti
• a handful of minced garlic
• 2 tsp grated nutmeg
• 1/4 cup extra-virgin olive oil
• 200g celery stalks
• a handful of fresh basil, chopped
• a generous spoonful of pine nuts
• 500ml vegetable stock
• 1 1/2 tsp fennel seeds
• 1 cup yellow onions, sliced

Instructions

1. 1

   Prepare the ciabatta bread base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the guanciale, San Marzano tomatoes, sliced shallots, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the ciabatta bread until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the guanciale mixture until cooked through and lightly charred at the edges, about 25 mins.

6. 6

   Assemble by layering the ciabatta bread with the filling, a spoonful of balsamic vinegar, and a scattering of parsley.

7. 7

   Add a final touch of mascarpone for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra balsamic vinegar on the side for dipping or drizzling.

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