Buffalo mozzarella, wild boar sausage, and leek. Inspired by Javali from the 1900 Pizzeria menu in São Paulo. During the conversion of the old workshop into the first pizzeria, the architect preserved the visible wooden beams, which the owners describe as part of the venue's history.
Ingredients
Preparation
- 1
Thoroughly fry the wild boar sausage before baking and slice it. Rinse, slice, and sauté the leek; drain the cheese.
- 2
Stretch a 250 g portion of dough. Leave the base without a separate sauce.
- 3
Before baking, arrange the prepared toppings: Buffalo milk mozzarella 75 g, Wild boar sausage 50 g, Leek 35 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Cut the pizza and serve hot.
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.
