We were introduced to the delightful pairing of mortadella and pistachio at a sandwich shop in Florence. No surprise, we have found this combination works just as well on top of a pizza. With a few simple ingredients, this pizza is quick to assemble.
Carbs on carbs! If you haven’t tried potato on pizza, trust us, it’s worth your while. We were once skeptical too. Fennel sausage and potato pair wonderfully, atop a bed of creamy cheese (we love havarti) and pistachio pesto. If you don’t have pistachios on […]
Here is our attempt at bottling one of our favourite flavour combinations from Italy. We have tried this spread on sandwiches and pizza, but the options are probably limitless. So go ahead and indulge.
Try this out the next time you are looking for a spread that will not disappoint!
Our neapolitan pizza dough recipe calls for a 48-72 hour fermentation period which adds complex flavours to the final result. Don’t let the waiting time hold you back– this is still an approachable recipe, and will be well worth your patience.
Learn how to make pizza dough and tomato sauce from scratch, to build this classic neopolitan style, margherita pizza.
