Pizza Bolognese... has until now been for you - together with Pizza Pommes and Pizza Spaghetti - more of an unholy trio that you secretly indulged in for fear of the contempt of real Italians? Completely unnecessary! Because the minced meat pizza is so popular in Italy as Pizza al ragù that in Naples in 2015 (via social media) a fierce dispute erupted over the copyright of the creation established as "Pizza Elena Ferrante" between several pizzerias and chefs!
Regardless of who invented it: The combination of crispy pizza dough with airy crust and a minced meat sauce cooked for hours just brings together the best of pizza and pasta! And you don't even have to order it from Bella Italia, because with this recipe and a little practice, you'll definitely get the Neapolitan pizza dough and gooey ragù better than some pizzaiolos!
MY TIP:
For this recipe, you should definitely use the original Ragu al Bolognese, because only with this super aromatic and especially thick mixture will the combination with thin dough and sauce really rock and not turn into a soupy disaster! Just cook a large Dutch Oven full of Bolo next time, freeze it in portions, and nothing stands in the way of your deluxe minced meat pizza!
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 6 steps
Prepare gas grill, oven, or pizza oven with pizza stone for maximum direct heat.
Tear the mozzarella into pieces and let it drain in a sieve. Wash the basil, shake it dry, and pluck the leaves from the stems.
Divide dough into 4 equal portions on a floured work surface, shape with hands into approximately 1 cm thin pizzas and sprinkle the undersides with flour. Dust pizza peel generously with flour as well.
Place the dough on the pizza peel, spreading tomato sauce in a circular motion from the center outwards. Carefully distribute Bolognese sauce (to prevent tearing the dough) on the pizza and top with mozzarella.
Bake the pizza on the pizza stone in the pizza oven for 2-3 minutes, in the gas grill for about 5 minutes, or in the oven for about 10 minutes until the dough is crispy and the cheese is melted. When baking in the gas grill, place a fireproof elevation (about 5 cm) in the indirect zone and heat the stone on top of it. If you are preparing the pizza in the pizza oven, rotate it 180 degrees after half of the baking time to ensure it browns evenly.
Top the baked pizza with basil and serve.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!