Tomato sauce, fior di latte, hard-boiled egg, mayonnaise. Inspired by La Rossini from the menu of Sapori di Grano in Rimini.
Ingredients
Preparation
- 1
Hard-boil the egg, cool, peel, and slice. Prepare ready-to-eat mayonnaise.
Apply mayonnaise in thin strips after baking. A bottle with a narrow tip or a small bag with a cut-off corner helps spread it without thick dollops.
- 2
Spread 80 g of the base ingredient: tomato sauce. Leave the rim free.
- 3
Before baking, spread the weighed toppings: fior di latte.
- 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: hard-boiled egg, mayonnaise.
In Pesaro, pizza with egg and mayonnaise has its own festival. The city describes Rossini as a local invention. We observed our version of the ingredients at Sapori di Grano in Rimini.
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.
