The “rentorta” pizza from Pescorocchiano is the result of a peasant tradition that valued simple ingredients, did not allow waste, and always knew how to bring out the best flavors.
Ingredients
For the dough:
500 g all-purpose flour
4 eggs
salt to taste
a pinch of baking soda
1/2 cup water
For the filling:
- 4 sausages
- 1 provola cheese
- pecorino cheese to taste
- extra virgin olive oil
Preparation
Prepare the dough by sifting the flour and adding a pinch of salt, then add the eggs and the water with the baking soda. Knead the dough until it is elastic, as you will need to roll it out very thinly.
Brush the surface of the dough with extra virgin olive oil and sprinkle with grated pecorino cheese.
Remove the casings from the sausages and distribute them in small pieces on the dough, alternating with the provola cheese cut into small pieces.
Roll the dough into a snake shape and wrap it into a spiral, then flatten it a little with a rolling pin or your hands.
Brush the surface of the pizza and the baking tray with oil; bake in the oven at 180°C for about 35 minutes, leave to cool a little in the oven and serve cold.
Translated with DeepL.com (free version)
