Buricotta with Peperonata and Oregano – a delicious recipe with Nancys, extra-virgin olive oil, Kosher salt, peperonata, buricotta, oregano. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2
Brush the rim of the dough with the olive oil and season the entire surface with salt.
3
Spread the peperonata over the pizza, leaving a 1-inch rim without any topping.
4
If you are using ricotta, put it in a bowl and stir it vigorously to fluff it up.
5
Place one segment of the buricotta or spoon the ricotta into each quadrant of the pizza.
6
Slide the pizza into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes.
7
Remove the pizza from the oven and cut it into quarters, taking care not to cut through the cheese.
8
Scatter the oregano leaves over the pizza, drizzle the finishing-quality olive oil over the cheese, sprinkle with sea salt, and serve.
9
Aglianico Del Taburno Rosato (Campania)
86
kcal
Calories
7
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 round of Nancys Pizza Dough (page 126), 1 tablespoon extra-virgin olive oil, Kosher salt, 1 cup peperonata (see page 87), and more.
Yes, Buricotta with Peperonata and Oregano falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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