Pizza con Morcilla y Morrones

Pizza con Morcilla y Morrones

Recipes with Morcilla Argentina

Argentine pizza has thick dough, heavy cheese, and toppings that would make a Neapolitan weep. This version scatters crumbled morcilla and strips of roasted red pepper (morrones) over a bed of mozzarella. The morcilla fat renders into the cheese during baking, and the peppers add a sweet char. Sold by the slice at pizzerias along Avenida Corrientes in Buenos Aires, usually at 2am after a night out.

Prep Time

20 min

Cook Time

20 min

Servings

4

Difficulty

Medium

Ingredients

  • 1 ball pizza dough (400g, or use pre-made Argentine media masa)
  • 200g mozzarella cheese, sliced
  • 2 morcilla criolla links
  • 2 roasted red peppers (morrones), cut into strips
  • 150ml tomato sauce
  • 1 tablespoon olive oil
  • Dried oregano
  • Green olives (optional, but traditional in Buenos Aires)

Steps

1

Preheat the oven to 230°C. Remove the morcilla casings and crumble the filling. Pan-fry the crumbled filling for 3 minutes to render some fat, then drain on paper towels.

2

Stretch the dough into a round on an oiled baking tray. Argentine pizza dough is thick: aim for 1-1.5cm.

3

Spread the tomato sauce over the dough. Layer the mozzarella slices on top.

4

Scatter the crumbled morcilla and roasted pepper strips over the cheese. Add olives if using. Drizzle with olive oil and sprinkle oregano.

5

Bake for 18-20 minutes until the cheese bubbles and the edges of the dough turn golden brown.

Tips

Pre-cooking the morcilla crumbles prevents the pizza from getting greasy. Argentine pizza is closer to focaccia thickness than Neapolitan style. If you cannot find media masa dough, use a focaccia recipe. The roasted peppers from a jar work fine.