Asymmetric Friarielli Pizza
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 50 min
- Serving: 2
- Cost: Low
- Note """"","seo_title":"Rustic friarielli and potato pizza: a soft, flavorful recipe"
PRESENTATION
This asymmetrical pizza isn’t just your typical slice from the local joint—it’s a creation rooted in Campania, near Caserta, where chef Francesco Martucci is really shaking things up. Instead of the usual round pie, this pizza takes inspiration from the traditional pancotto campano with broccoli—a hearty dish from the region. Really, it’s super, super unique. What makes this friarielli pizza stand out is how the dough and topping blend together, almost like one seamless layer, resulting in a pie that’s all about that tender, almost pillowy texture.
You get a bold hit of earthy greens from the friarielli, which are similar to broccoli rabe, offering a slightly bitter yet incredibly fresh taste typical of Campanian cuisine. Seriously good. This is a true tribute to the area’s simple, no-nonsense approach—fresh ingredients, strong flavors, nothing artificial. People in Campania know how to keep things real, and this pizza recipe proves you don’t need fancy tricks to create something really, really good.
It’s exciting to see a modern twist on traditional Italian pizza that still captures all the classic heart. And look, the combination of sausage and greens on this Italian sausage pizza nods to the old ways, yet the layout and feel are totally new. The moist dough almost melts into the toppings, ensuring every bite is packed with that golden edge and a bit of chewiness. Pretty simple, right? It's both familiar and surprising. While some regional pizza variations stick to the regular round shape, this one breaks the mold with its offbeat appearance. Which is great. It still retains the same crispy bits you’d expect from a good Neapolitan pizza, just with a bit more flair.
Fans of broccoli rabe pizza or any homemade pie will totally get why this dish is such a big deal in southern Italy: it points out what’s local, what’s fresh, and never forgets its roots. When it comes to real, heartfelt food from Campania, this asymmetrical pizza really fits the bill, honoring tradition while embracing innovation. So, for real, can’t go wrong here.
You might also like:
INGREDIENTS
- Ingredients for 2 pizzas
- Rapini 1.5 lbs (700 g) - to be cleaned
- Potatoes 1 cup (225 g) - cooked
- Pecorino cheese 1.2 oz (35 g) - to grate
- Extra virgin olive oil to taste
- Water 0.6 cup (150 g)
- Type 0 flour 1 ¾ cup (225 g) - strength 260 W
- Fresh brewer's yeast 0.9 oz (25 g) - Approximately 7/8 ounce.
- Fine salt to taste
- Garlic 2 cloves
- to dust the surface
- Pecorino cheese to taste
How to prepare Asymmetric Friarielli Pizza
To prepare the asymmetric friarielli pizza, peel and cut the potatoes into cubes about 5\/8 in (1.5 cm) 1, then boil them for about 10 minutes; they should soften but not fall apart 2. In a pan heat a drizzle of oil with two cloves of garlic 3. Sauté over medium heat until the garlic is golden.
Add the friarielli 4, cover with a lid 5 and let cook for about 10 minutes over medium heat, until they have wilted 6.
Transfer the friarielli to a bowl, then add the water 7, the crumbled yeast 8, stir to dissolve the yeast, then incorporate the flour 9.
Also add the potatoes 10, mix without mashing them too much, then season with a pinch of salt 11 and grated pecorino 12.
Pour in the oil 13 and mix again to obtain a homogeneous mixture 14. Line with parchment paper 2 baking pans 9 inches in diameter and pour the dough into them 15.
Spread it out using a drizzle of oil 16. Cover with a lid 17 and let rise at room temperature for about 1 hour and 30 minutes, if necessary up to 2 hours. After this time, recover the risen pizzas 18
Bake them in a preheated static oven at 3926F for 30-35 minutes 19. Remove from the oven; if the pizza is soggy on the bottom, you can flip it and continue baking for another 5 minutes. Once ready, dust the asymmetric friarielli pizza 20 with pecorino and serve it hot 21.