Tomato sauce, mozzarella, Silesian sausage, bacon, onion, and fresh garlic. Inspired by Wiejska from the NEOPIZZA menu in Tarnowo Podgórne.
Ingredients
Preparation
- 1
Slice the Silesian sausage into thin slices and pan-fry briefly. Use ready-to-eat sausage. Pan-fry the bacon and drain off the rendered fat. Weigh 50 g of the prepared sausage and 25 g of bacon.
Pan-frying the sausage and bacon allows you to drain the fat before assembly. Slice the onion thinly and spread the garlic among the toppings. A large pile of garlic will bake unevenly.
- 2
Slice the onion into thin half-moons, finely chop the garlic. Drain and shred the mozzarella.
- 3
Stretch 250 g of dough. Spread 80 g of tomato sauce, leaving the rim clear. Add mozzarella, Silesian sausage, bacon, onion, and garlic.
- 4
Bake according to the plan for your dough and oven, until the base is baked through, the rim is browned, and the cheese is melted.
- 1
Wait a minute, slice and serve. This composition does not require fresh toppings after baking.
The starting point is Country-style from NEOPIZZA in Tarnowo Podgórne. In its menu, the sausage is explicitly called Silesian, and next to it are bacon, onion, and fresh garlic.
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.
