Topping recipe

Rosa

Garlic oil, Pecorino Romano or Parmigiano-Reggiano, Red onion, shaved paper-thin, Extra-virgin olive oil. Scaled for 1 pie.

1 pieNeapolitan12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

2 tsp10 g

Cheese

Pecorino Romano or Parmigiano-ReggianoParmigiano here, not pecorino

about 1½ oz, coarsely grated (½ cup)45 g

Toppings

Red onion, shaved paper-thinA mandoline makes this easy

¼ small onion40 g

Fresh rosemary needles

½ sprig1 g

Shelled pistachios, roasted with a pinch of salt, roughly chopped

1 heaping Tbsp15 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the dough thinly with the garlic oil, then scatter the Parmigiano to a thumb's width from the edge.
BeforeLay the onion ribbons over the cheese and scatter the rosemary needles.
DuringHalfway through the bake, scatter the pistachios over the pie so they toast without burning.
AfterDrizzle with oil once it's out.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Pecorino Romano or Parmigiano-Reggiano45 g

Red onion, shaved paper-thin40 g

Fresh rosemary needles1 g

Shelled pistachios, roasted with a pinch of salt, roughly chopped15 g

Extra-virgin olive oil5 g

Pair with

Make a Neapolitan dough to match. The calculator opens with Neapolitan pre-selected — pick portions and timing next.

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