Pizza and Flatbreads

I learnt to make pizza when I was just a little boy. My grandparents had a pizza oven in their garden, and I considered it a treat to be able to cook there. Made from a traditional slow fermented Neapolitan recipe, baked on stones from Mount Etna, in wood fired ovens. This is real Neapolitan pizza at it’s best.

Roasted Garlic and Smoked Provola Cheese Flatbread

Italians love their bread, as much as you Brits do, and we serve it every meal. This is a classic garlic bread with a Gino twist, as I’ve added smoked Provola cheese which when melted, oozes into splashes of smoky flavour. I can eat this in one sitting, but if you’re not as greedy as me, it’s perfect as a sharing starter.

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Roasted Garlic and Mozzarella Flatbread

Italians love their bread, as much as you Brits do, and we serve it every meal. This classic garlic bread is topped with Mozzarella and is the perfect sharing starter to your meal.

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Italian Tomatoes and Roasted Garlic Flatbread

Italians love their bread, as much as you Brits do, and we serve it every meal. For this flatbread, I’ve roasted garlic in a sweet tomato sauce and sprinkled it with oregano. It’s moreish and is the perfect sharing starter to your meal.

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Amalfi Pizza

Wood-Fired sourdough pizza topped with buffalo mozzarella and the star ingredient of Friarielli, a green leafy vegetable which is only available where I grew up, around Naples. It’s like broccoli, is ever so slightly bitter, and works beautifully with the peppers and tomatoes. I think this pizza is like a ray of sunshine, which is exactly what the Amalfi coast is.

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Sardinia Pizza

Inspired by my grandparent’s pizza oven, I made sure that my home in Sardinia was equipped with one, and whenever I am on that beautiful island, I make this pizza with my boys. Italian fennel sausage with mozzarella. Easy to make, and even easier to eat.

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Super Spicy Pizza

This is the pizza I make when the boys come over to watch the football, but you don’t need that as an excuse to eat it, it’s so delicious. The spice comes from the Calabrian Nduja sausage. We use a traditional slow rising Neapolitan dough, it’s baked on stones from Mount Etna in wood fired ovens guaranteeing that real Neapolitan taste that I grew up with.

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Prosciutto Pizza

Although this pizza is named after “Prosciutto”, it’s actually inspired by the famous Ligurian Taggiasca olives and their very distinct creamy taste. They offset the saltiness of the ham, it’s a fantastic combination!

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My Nonna's Margherita Pizza

The pizza Margherita is the most iconic Italian pizza and is every Neapolitan’s first choice when it comes to pizza. It was created to honour Queen Margherita over 100 years ago and even the colours replicate the colours of the Italian flag. It was also the first pizza I learnt to make as a little boy with my Nonna Flora. Made with ingredients that Campania are famous for: plump tomatoes, creamy buffalo mozzarella and of course fresh basil. It may have been the first pizza I learned to make, but it’s still a firm favourite now.

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