Salsiccia e Friarielli Pizza
Adam is a Gozney OG. He’s been firing out epic Neapolitan pizzas in Gozney ovens from his pop-up pizzeria (Peddling Pizzas) since 2016.
Ingredients
Handful of Friarielli
A couple of fresh basil leaves
100g Fior De Latte
4 Fennel Sausages
30g Pecorino-Romano
Olive Oil
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Let Gozney Brand Partner Adam Atkins show you how to make a quick and easy pizza Bianca. Salsiccia e Friarielli – simple yet delicious.
Step 1
Stretch out a 250g/ 8.8 Oz dough ball (recipe here).
Step 2
Top your base with Friarielli, a few basil leaves and Fior De Latte.
Step 3
Take a good quality, herby sausage, and tear into small pieces. Top your pizza base with these in small pieces, so they cook in the oven as the pizza cooks.
Step 4
Grate over some Pecorino cheese, drizzle over some olive oil and finish with a pinch of fennel seed, before putting into your Gozney Dome or Roccbox at 500°C/932°F.
Step 5
Cook for around 90 seconds, making sure the base is even and the sausage meat is cooked through.
Step 6
Remove from the oven, serve and enjoy!
