Brie, pancetta, roasted onion, fresh rosemary, olive oil. Inspired by La Suprema from the menu of Sapori di Grano in Rimini.
Ingredients
Preparation
- 1
Fry the pancetta until crispy, and the onion until caramelized. In the menu, the base is fornarina with olive oil and rosemary.
Cut the brie into small pieces and spread with gaps. Finely chop the rosemary. Large needles can dominate mild cheese.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread the weighed toppings: brie, pancetta, roasted onion, fresh rosemary.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: olive oil.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
