Topping recipe

Tonda Patate e Salsiccia

Name: Tonda Patate e Salsiccia (topping recipe)
Yield: 1 pizza
Cuisine: Italian
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 70g Fresh whole-milk mozzarella (about 2½ oz, torn and patted dry); 100g Waxy potato, sliced 1mm (1 small potato); 60g Italian sausage, raw, crumbled (about 2 oz, ½ link); 1g Fresh rosemary (leaves stripped) (1 sprig); 1g Flaky sea salt (a pinch); 5g Extra-virgin olive oil (drizzle) (1 tsp)

Garlic oil, Fresh whole-milk mozzarella, Waxy potato, sliced 1mm, Flaky sea salt. Scaled for 1 pie.

1 piePizza Tonda12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

1 Tbsp15 g

Cheese

Fresh whole-milk mozzarella

about 2½ oz, torn and patted dry70 g

Toppings

Waxy potato, sliced 1mmMandoline, then patted dry

1 small potato100 g

Italian sausage, raw, crumbled

about 2 oz, ½ link60 g

Fresh rosemary (leaves stripped)

1 sprig1 g

Finishing

Flaky sea salt

a pinch1 g

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 base with garlic oil, scatter the mozzarella, then shingle the potato slices over it in a single layer.
BeforeDot the raw sausage over the potato and scatter the rosemary.
AfterFlaky salt and a thread of oil the moment it comes out.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella70 g

Waxy potato, sliced 1mm100 g

Italian sausage, raw, crumbled60 g

Fresh rosemary1 g

Flaky sea salt1 g

Extra-virgin olive oil5 g

Pair with

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