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Pizza al Taglio - Pizza by the slice recipe
4.7 from 42 votes

Pizza al Taglio - Pizza by the slice recipe

Creating pizza al taglio is a wonderful way to try new combinations that create a fun and delicious Roman pizza party.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8
Calories: 441 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 tomato medium, heirloom
  • 1 jar artichoke hearts marinated
  • 1/2 /2 package arugula
  • 1 mozzarella cheese fresh
  • 8 oz fontina cheese sliced
  • 8 oz ham sliced
  • pinch salt
  • pinch black pepper to taste
  • extra-virgin olive oil as needed
FOR THE PIZZA DOUGH
  • 4 cups all-purpose flour plus more for rolling
  • 1/4 /4 tsp instant dry yeast
  • 2 tsp kosher salt or 1 teaspoon sea salt
  • 1 1/2 /2 cups water 110 degrees F

Instructions

FOR THE PIZZA DOUGH
    Cup of Yum
  1. Combine the salt and 1/4 cup of the water in a large bowl.
  2. In a small bowl, combine yeast and another 1/4 cup of the water. Stir to dissolve the yeast completely and set aside.
  3. Add 1/2 cup of flour to the salted water and stir to incorporate.
  4. Add the rest of the flour, stir, and then add the yeast mixture.
  5. While stirring, add the rest of the water until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add some more water, 1 tablespoon at a time.
  6. Knead into a smooth, firm ball, cover with plastic wrap, and let rise for 24 hours in a very warm place (inside the oven works fine).
  7. Preheat oven to 350º F.
  8. Place a cooling rack in a large cookie sheet and brush with olive oil.
  9. Arrange tomato slices on the rack, sprinkle with salt and pepper, and brush with olive oil.
  10. Bake until tomatoes are tender, about 15 minutes.
  11. Coat a 22x16-inch baking sheet with 1 tablespoon of olive oil. Transfer the dough to the sheet. Using your fingertips, press out the dough to fit the baking sheet. Let dough rest 10 minutes. Drizzle with 2 tablespoons of olive oil.
BAKING
  1. Preheat oven to 450º F.
  2. Top the left part of the dough with the cooled roasted tomatoes, the center with the artichokes, and the right side with fontina and ham. Bake the pizza for 15 minutes, or until the crust is golden brown and the toppings are bubbling and melted.
  3. Scatter the arugula and chunks of fresh mozzarella over the center part. Slice into rectangular pieces and serve hot.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 51g (17%) Protein 20g (40%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 50mg (17%) Sodium 1232mg (51%) Potassium 311mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 985IU (20%) Vitamin C 12.9mg (14%) Calcium 179mg (18%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 51g 17%
Protein 20g 40%
Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 50mg 17%
Sodium 1232mg 51%
Potassium 311mg 7%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 985IU 20%
Vitamin C 12.9mg 14%
Calcium 179mg 18%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.