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Credit: Pastaria, St. Louis
Sizzle, Fall 2014
2 oz. pureed Valoroso “Robusto” style canned tomatoes
1 oz. Salume Beddu Spicy Nduja
2 oz. Calabro fior di latte mozzarella
1 garlic clove, thinly sliced
1 t. dried Calabrian oregano
½ t. fleur de sel sea salt
1 T. locally sourced honey
Top dough with Salume Beddu Spicy Nduja, tomatoes and mozzarella. Disperse garlic evenly. Slide pizza peel underneath; transfer to a 550ºF oven on pizza stone. Once pizza is finished, drizzle with honey; sprinkle on sea salt and oregano.
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