Ever since I made a Timpano for Easter dinner, I was dreaming of ways I could use up the remaining salami and cheese and, naturally, my mind drifted to recreating a Timpano as a pizza. Do you know what a Timpano is? I was introduced to it via Stanley Tucci’s cookbook, but Tucci made the Timpano famous in the movie Big Night. See a clever video step-by-step by Binging with Babish here.
In this pizza version I used homemade pizza crust instead of using the Timpano dough (though that would be an interesting crust to try). I also use the leftover unopened package of salami with some party-sized meatballs (cut in half), slices of provolone cheese, some grated basil and garlic cheese, a red pizza sauce (Trader Joe’s brand) and some sliced hardboiled eggs.
I went back and forth between adding hardboiled eggs on top and raw eggs just before cooking. My preference would have been the raw egg. I went with the hardboiled egg slices because that’s what’s in a Timpano and because I didn’t really want this to be a breakfast-y pizza with runny egg yolk.
Timpano ingredients taste fantastic as a pizza. I gave my neighbor two slices (literally handed her two warm slices wrapped up in foil as she got off the elevator after work one night) and she agreed.
I wasn’t overly fond of the hardboiled egg but ate it anyway to get the true Timpano pizza. Fair warning that reheating a slice of this pizza is a marvelous idea but pull off any remaining hardboiled egg. It will end up like rubber if you don’t. But if you don’t mind rubbery hard-boiled eggs on reheated pizza then by all means, test it out.
- 1 recipe pizza dough (I used semolina bread dough)
- 8 oz pizza sauce
- 6 to 8 slices provolone cheese
- ½ lb salami
- ½ lb meatballs, sliced
- 2 to 4 hardboiled eggs (I would say “optional” but then this would just be a salami and pepperoni pizza)
- 1 to 2 c. shredded pizza cheese
- Salt and pepper
- Olive oil
- Remove the pizza dough from the refrigerator and let sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 450 degrees and sprinkle a 16-inch round pizza pan or stone with cornmeal.
- Using an ample amount of flour, begin to stretch the dough out into as large of a circle as possible. Place on the pizza pan/stone and work the dough at the edges using the heel of your hand to press and stretch toward the edge of the sheet. This will take a few minutes.
- Once the crust is stretched all the way to the edge of the pan, sprinkle with olive oil and rub the olive oil over the surface of the crust. Sprinkle with salt and pepper. Cook for 10 to 15 minutes and remove from oven.
- Carefully spread the pizza sauce evenly over the crust. Layer with sliced provolone, salami, meatballs, grated cheese, sliced hardboiled eggs and oregano.
- Bake for another 15 to 25 minutes or until the cheese begins to brown on top.
- Let stand five minutes before cutting.