Mămăligă Pizza
Automatically translated from Romanian. See the Romanian original
An unconventional pizza with a fluffy mămăligă base, topped with mozzarella, bacon, spicy salami, red onion, and parmesan, baked in the oven.
Ingredients
Method
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Make a softer mămăligă using 300 grams of cornmeal to 1 liter of water, with salt and a little oil, adding 2 tablespoons of semolina, and cook over low heat.
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Pour the mixture into a tray and leave it to cool.
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Grate the mozzarella, dice the bacon, cut the spicy salami slices, and slice the red onion into rounds.
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Sprinkle the mozzarella over the mămăligă base, followed by the bacon, then the sliced red onion.
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Top with a little parmesan.
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Bake in the oven for 25 minutes at 200 degrees (10 minutes top and bottom heat, then 15 minutes bottom heat only).
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Serve with pesto sauce or tomato sauce.
The story behind this recipe
I don't think there is a Romanian who hasn't eaten mămăligă scraped from the cauldron when they were little. If there is, it means they had a sad childhood :))
This pizza can also be gluten-free if you choose to make the mămăligă without semolina.
The recipe is easy and inexpensive, but success is guaranteed.
I made a softer mămăligă using 300 grams of cornmeal to 1 liter of water, with salt and a little oil, to which I also added 2 tablespoons of semolina (that's how I usually do it to get a fluffier mămăligă). After cooking it over low heat, pour the mixture into a tray and leave it to cool. It was easy for me to cool it down, as with the -2 degrees outside, it didn't take more than the 10 minutes I spent preparing the toppings.
I grated 2 good handfuls of mozzarella, diced about 200 grams of bacon and a few slices of spicy salami that I had left over from an appetizer, and sliced a small red onion into rounds.
Sprinkle the mozzarella, followed by the bacon, then the sliced onion. If I had known it went so well with red onion, I would have used 2.
Top with a little parmesan, and leave it in the oven for 25 minutes at 200 degrees (10 minutes top and bottom heat, and 15 minutes bottom heat only).
It goes well with pesto or tomato sauce.
Enjoy!!
