Fennel Sausage, Panna, & Scallion Pizza
May 07, 2017
"This is Nancy Silverton's number-one favorite pizza as served at "Pizzeria Mozza" located in Los Angeles as the number 1 favorite restaurant. This recipe is a direct rip-off of the Norcia pizza they serve at Pellicano, the pizzeria in Umbria that inspired her restaurant."
- Serving Size: 1 (163.4 g)
- Calories 511.2
- Total Fat - 22.6 g
- Saturated Fat - 7.5 g
- Cholesterol - 30.7 mg
- Sodium - 861.9 mg
- Total Carbohydrate - 61.5 g
- Dietary Fiber - 2.8 g
- Sugars - 0.3 g
- Protein - 13.8 g
- Calcium - 104.3 mg
- Iron - 4.2 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.7 mg
Prepare and stretch the dough and preheat the oven to 500F.
Roll the fennel sausage meat into two 2-ounce balls and place them on a baking sheet. Place the baking sheet in an oven preheated to 500F for 6 minutes, to partially cook the sausage and render the fat.
Remove the sausage from the oven and set aside to cool slightly while you prepare the pizza.
Brush the rim of the dough with the olive oil and season the entire surface with salt. Spoon the cream into the center of the dough and use the back of the spoon in a circular motion to spread it over the surface of the dough, leaving a 1-inch rim without any cream.
Break each ball of sausage into 4 pieces and scatter the pieces over the pizza.
Scatter the cheese, then the scallions around the sausage.
Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes or until done and dough is cooked through.
Remove the pizza from the oven, sprinkle it with the fennel pollen, if using. Cut it into quarters, and serve.
Makes 1 pizza
Tips & Variations
No special items needed.