Of which 10.6 g sugars and 13 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (mozzarella) · Calcium (mozzarella and pecorino)
Allergens gluten, milk
Pugliese
Tomato, mozzarella, onion and pecorino
On pizzeria menus all over Italy, 'pugliese' means onion: tomato, mozzarella, plenty of onion in thin half-moons and pecorino. The onion goes on raw and the oven does the rest — it softens, sweetens and gets toasty edges. In Puglia itself, the sister dish is calzone di cipolle, which is closed; this is the pizzeria version.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping the dough
- 80 g (2¾ oz) peeled tomatoes, crushed
- 80 g (2¾ oz) fior di latte mozzarella, drained
- 90 g (3¼ oz) onion, cut into thin half-moons
- 20 g (¾ oz) grated pecorino
- 8 g extra-virgin olive oil
- 0.3 g dried oregano
- 1 g salt for the topping
Method
- Slice the onion into very thin half-moons and toss with half the olive oil.
- Open the dough ball and add the salted tomato and the mozzarella.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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