Fresh rosemary, stracciatella, anchovies, puntarelle, olive oil. Inspired by Sfiziosa from the menu of Sapori di Grano in Rimini.
Ingredients
Preparation
- 1
Slice the puntarelle thinly, rinse in cold water, and dry. Drain the anchovies. The menu base is fornarina with olive oil and rosemary.
First, spread the stracciatella, then dot with anchovies and puntarelle. This way, some of the crispy shoots will be exposed and won't disappear into the creamy cheese.
- 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, arrange the weighed toppings: 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: stracciatella, anchovies, puntarelle, 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.
