Fior di latte, cooked veal, tonnato sauce with tuna and mayonnaise, dried caper powder, olive oil. Inspired by Vitello tonnato from the Sitàri menu in Agrigento.
Ingredients
Preparation
- 1
Cook or bake the veal until fully done, cool, and slice thinly. Prepare tonnato sauce from ready-made tuna and mayonnaise. Grind dried capers into a powder.
Slice the veal very thinly and add after baking along with the tonnato sauce. Sprinkle the dry caper powder at the end, instead of mixing it entirely with the sauce.
- 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: 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: cooked veal, tonnato sauce with tuna and mayonnaise, powdered dried capers, olive oil.
Sitàri serves Vitello Tonnato pizza on its menu with veal, tonnato sauce, and powdered capers. Our homemade version retains this finishing idea.
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.
