Stracchino, red onion, fresh rosemary, arugula, anchovies, olive oil. Inspired by La Riccionese from the menu of Sapori di Grano in Rimini.
Ingredients
Preparation
- 1
Thinly slice the onion. Drain the anchovies, wash and dry the arugula. The menu's base is fornarina with olive oil and rosemary.
Separate the anchovies into short pieces so that the salty accent hits several bites. Dry the arugula after washing and place it on the finished pizza.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread the weighed toppings: stracchino, red onion, fresh rosemary.
- 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: arugula, anchovies, olive oil.
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.
