River Po pizza from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 168) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 10, 2017

    These toppings really come together to make a harmonious whole. I substituted ground spicy Italian-style chicken sausage for the salami, but otherwise made it as directed. The light squeeze of lemon juice is an especially nice touch, something I hadn't tried before. My husband thought the arugula was a little chewy (I didn't find that to be the case), but I agree with Forkish's statement that it helps cut the richness of the other ingredients. All in all, it's a great pizza.

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