Roasted Artichoke and Bacon Pizza: Salvo Pizzeria's Recipe

Ingredients for the dough: 1 litre of water 750g of type 0 flour 750g of type 00 flour 50g of salt 1g of yeast.

Ingredients for the topping: 2 fresh artichokes grilled on the barbecue 80g of Ligurian baked bacon flavored with garlic pesto (sliced ​​not too thinly) 6g ​​of smoked EVO oil 6g of EVO oil 100g of fior di latte 50g of sweet pecorino cheese (Fiore Sardo or Carmasciano) 50g of fresh cream at 30% Dried or fresh parsley to taste

Dough method: In a large bowl, dissolve the yeast in cool tap water and begin adding the previously mixed flour. After adding half the flour, add the salt and continue kneading until the dough is smooth and elastic. It should still be slightly moist to the touch but still have good elasticity. Let it rise for 18 hours, covered, in a cool place. After this time, shape it into balls and let them rest for another 24 hours at room temperature, but this time warmer.

Toppings: First, grill the two artichokes on the barbecue. Clean the artichokes, soak them in water and lemon juice, season with oil, and fill the hearts with a mixture of parsley, garlic, and pepper. Once cooked and tender, trim the toughest tips; if there are any, remove any burnt outer leaves and cut them into 4 wedges. Next, make the pecorino fondue: heat the cream and remove from the heat before it boils; add the grated pecorino and stir quickly with a whisk. Before it cools completely, pour the fondue into a cooking bottle. Once these preparations are complete, roll out the patties evenly, top each disc with 6 or 7 roasted artichoke wedges, the previously chopped fior di latte, and a drizzle of extra virgin olive oil.

Bake the pizza and, once cooked, top with a few slices of sliced ​​pancetta. Then, make lines with the bottle of pecorino fondue and finish by sprinkling with dried parsley or chopped fresh parsley (if you don't have dried parsley) and a drizzle of smoked extra virgin olive oil.