Pizza Cosacca – Recipe

This is a Pizza Cosacca

The pizza is made from a classic Neapolitan dough, which is baked in a stone oven at a high temperature until airy on the outside and wonderfully soft on the inside. It is simply topped with an aromatic tomato sauce, traditionally made from San Marzano tomatoes.

Instead of the classic mozzarella, finely grated Pecorino Romano is used for the Cosacca pizza, whose spicy aroma harmonizes perfectly with the tomato sauce. Although Pecorino Romano is well known in German-speaking countries, it is often associated with pasta dishes (e.g. cacio e pepe or carbonara). The combination with pizza is still more of an insider tip.

Video tutorial with pizza world champion Civitiello

How the Cossacks came to pizza

The name “Cosacca” is often attributed to Cossack soldiers who traveled through Europe in the 19th century and were served this pizza with tomatoes and spicy cheese during a visit to Naples. Because it was so popular with the Cossacks, the pizza was named after them. Another theory sees the name “Cosacca” more as an allusion to the rustic and simple preparation of the pizza, which does not require mozzarella. After all, this cheese used to be a luxury product that was not always available.

The Cosacca is still an insider tip

Pizza Cosacca is less well known in Germany because it does not conform to the mainstream traditions that are popular here. We often associate pizza with a cheese-intensive experience: a thick layer of mozzarella that pulls strings. Furthermore, the Cosacca pizza doesn’t have a “marketing moment” like the Margherita with its story alluding to the Italian national flag. Nevertheless, it is absolutely worth giving this pizza a try.