Milanese Oregano Sausage Pizza
Makes 1 x 12 inch pizza
This pizza recipe is a true culinary masterpiece, featuring a perfect blend of smoky and creamy flavours that are sure to impress even the most discerning palate. With a base of creamy white stracciatella cheese sauce, this pizza is topped with smoked provolone, scallops, a delicious pea puree that adds a touch of sweetness to the dish. Pea foam adds a dramatic element if you have a whipped cream dispenser, elevating the overall experience to a new level, but it’s not essential. Finished with a crunchy smoked pancetta crumb, this pizza is nothing short of Michelin-worthy.
Get ready to wow your guests with this show-stopping pizza recipe!
- 1 Great Balls of Flour pizza dough ball or gluten free dough ball
- Flour and semolina mix
- 85g Stracciatella cheese
- 60 – 70g of Italian Fior di Latte Mozzarella
- 1/4 Smoked Provolone Ball, shredded. (drain for at least 15 minutes)
- 3 scallops, roe separated and cut into 1/2 cm slices
- 150g peas
- 2 slices Smoked Pancetta
Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.
Fire up your pizza oven and leave it to heat up in accordance with the manufacturer’s instructions or, if using your kitchen oven, set it to its maximum setting (250ºC) waiting until your stone or steel has had sufficient time to get to temperature (around 15 minutes). As the oven is heating you can cook the pancetta until it is crisp, this will allow it time to cool. Drain the smoked pancetta and give the Stracciatella a stir with a fork to loosen it, if required. Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video
Sprinkle your pizza peel or parchment paper with a light dusting of flour and semolina mix to stop the dough ball from sticking. Transfer to your pizza peel, or parchment paper if cooking in a conventional oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.
To make the pear puree, add the peas to a pan and cover with around 150ml vegetable or chicken stock. Simmer until the stock has reduced. Remove from the heat and allow to cool for 10 minutes before blitzing into a fine puree. Allow to cool for 10 minutes before adding onto the pizza.
If making this pizza using a GBOF Gluten Free Dough Ball. Defrost the ball in the fridge overnight and follow the same resting period as for gluten based dough balls, ensure you keep this dough ball separate from any containing gluten. When coming to press out the ball, place between two sheets of parchment paper, dusting the paper on the bottom with Gluten Free Flour and Rice mix. To begin, gently press out the dough using your fingers until the base is around 6″ in diameter, then place the second parchment sheet on top and, using a rolling pin, roll the base out rotating to ensure an even thickness. Stop rolling once the base has reach 12″/30cm.
Empty the contents of the Straciatella onto the pressed out pizza base and spread it around the base. You don’t need 100% coverage as the cheese will spread as it melts during cooking. Then drop the smoked provolone. Next, it is the scallop slices ensuring good coverage, and finally, add the roe.
Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven and cook for a further 3 minutes.
Once the pizza has cooked removed it from the oven setting it aside for a couple of minutes before drizzling over the pea puree and crumbling over the smoked pancetta. Slice and serve.
Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
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