Tomato sauce, radicchio, Italian salsiccia sausage, Parmesan. Inspired by Trevigiana from the Sapori di Grano menu in Rimini.
Ingredients
Preparation
- 1
Remove the salsiccia from its casing and fry until fully cooked. Slice and sauté the radicchio. This menu composition does not include mozzarella.
After frying, crumble the salsiccia into small pieces. Large chunks of meat weigh down the pizza and leave unevenly seasoned bites. Prepare the radicchio separately.
- 2
Spread 80 g of the base ingredient: tomato sauce. Leave the rim free.
- 3
Before baking, arrange the weighed toppings: radicchio, Italian salsiccia sausage.
- 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: Parmesan.
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.
