There pizza-style meat it is a typical second course of Italian cuisine, especially of the southern regions. The pizzaiola slices are called this because they are cooked in the typical marinara pizza sauce, with peeled tomato puree, oregano, oil and herbs.

How to make pizzaiola meat

Which slices of meat are best suited for pizza making? For short cooking, slices that are not too thick are better, such as those of silverside, shoulder, breech or walnut, while for long-cooked meat, shoulder cover, rich in veins of fat, is suitable. Here are the steps of the recipe for the tasty dish pizza-style meatillustrated in detail.

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