Muenster cheese, Calabrian chili, and smoked pancetta, after baking with agave syrup and crispy kale. Inspired by Eddie Muenster from Pizza Rock's menu in Las Vegas. The restaurant's original is baked on both sides, which Pizza Rock highlights on the menu as a distinguishing feature of Eddie Muenster.
Ingredients
Preparation
- 1
Sauté the pancetta and drain. Tear the kale, remove tough stems, and sauté separately until crispy.
- 2
Stretch a 250 g portion of dough. Leave the base without a separate sauce.
- 3
Before baking, arrange the prepared toppings: Muenster cheese 85 g, Calabrian chili 8 g, Smoked pancetta 30 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Spread 15 g crispy kale and drizzle with 7 g agave syrup.
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.
