Gabriele Bonci’s Roman pizza with ricotta, persimmons and ‘nduja (Pizza ricotta, cachi e ‘nduja) from New Pizza: A Whole New Era for the World's Favourite Food (page 62) by Stefano Manfredi

  • sheep ricotta cheese
  • pizza dough
  • Show all ingredients...

  • EYB Comments

    Can substitute cow’s milk ricotta cheese or buffalo ricotta cheese for sheep ricotta cheese. Can use the book’s “Roman-style pizza dough, basic” or “Roman-style pizza dough, mixed wheat”.

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

  • Eat Your Books

    Can substitute cow’s milk ricotta cheese or buffalo ricotta cheese for sheep ricotta cheese. Can use the book’s “Roman-style pizza dough, basic” or “Roman-style pizza dough, mixed wheat”.

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