Vegetarian genovese with onion, fior di latte, Parmesan, fresh basil, olive oil. Inspired by Genovese vegetariana from the 50 Kalò menu in Naples.
Ingredients
Preparation
- 1
Braise the onions until soft and a thick, light brown consistency, without meat. Weigh the prepared genovese.
Braise the onions slowly until soft and sweet. If you brown them too much, you will get the taste of fried onions instead of a mild base.
- 2
Spread 65 g of the base ingredient: vegetarian onion genovese. Leave a free rim.
- 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, olive oil.
50 Kalò has a separate Genovese vegetariana on its menu. It was this onion version that was the starting point for our composition.
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.
