Genovese with braised beef and onions, fior di latte, parmesan, fresh basil. Inspired by Genovese from the menu of 50 Kalò in London.
Ingredients
Preparation
- 1
Braise beef with onion, a small amount of carrots and celery until the meat is completely tender. Weigh the thick, ready sauce.
This is a good way to use a portion of slow-braised beef. Before weighing the meat and onion, reduce the liquid. Apply a thick mixture to the pizza, not sauce from the pot.
- 2
Spread 75 g of the base ingredient: genovese with braised beef and onion. Leave the rim free.
- 3
Before baking, spread out the weighed toppings: fior di latte, parmesan.
- 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: fresh basil.
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.
