Modern
Cream base with fennel sausage, mozzarella, red onion, and scallions. Inspired by Fennel Sausage from the Pizzeria Mozza menu in Los Angeles. Make the base with cream, because panna on Mozza's menu means cream, not tomato sauce.
1
Ingredients
Preparation
Before baking
AI photo
- 1
Cook the sausage until fully done and crumble it. Slice the onion thinly. Use thick cream.
- 2
Stretch out a 235 g portion of dough. Spread 50 g of base on the crust, leaving the rim free.
- 3
Before baking, arrange the prepared toppings: Fennel sausage 55 g, Mozzarella 65 g, Red onion 20 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
After baking — finish
- 1
Sprinkle 8 g freshly chopped scallions.
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.
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