Topping recipe

Zucca e salsiccia

Name: Zucca e salsiccia (topping recipe)
Yield: 1 pan
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); 180g Fresh whole-milk mozzarella (about 6 oz, torn and patted dry); 15g Pecorino Romano or Parmigiano-Reggiano (finishing) (3 Tbsp, grated); 250g Butternut squash purée, roasted (1 cup); 120g Italian sausage, raw, crumbled (about 4 oz, 1 link); 3g Fresh sage leaves (10–12 leaves); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Garlic oil, Fresh whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Butternut squash purée, roasted, Extra-virgin olive oil. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

1½ Tbsp20 g

Cheese

Fresh whole-milk mozzarellaOn for the last few minutes

about 6 oz, torn and patted dry180 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

3 Tbsp, grated15 g

Toppings

Butternut squash purée, roastedRoasted in chunks at 425°F until soft and browned, then mashed with oil and salt

1 cup250 g

Italian sausage, raw, crumbled

about 4 oz, 1 link120 g

Fresh sage leaves

10–12 leaves3 g

Finishing

Extra-virgin olive oil (drizzle)

2 tsp10 g

Make the base

Scaled for 1 pan · 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 pan

BeforeBrush the garlic oil over the dough, then spread the squash purée over it, edge to edge.
BeforeDot the raw sausage over the squash and scatter the sage leaves, brushed with a little oil so they crisp.
DuringFor the last 5 minutes, scatter the torn mozzarella over the top so it melts without burning.
AfterDust with pecorino, drizzle the oil, and cut into squares with scissors.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella180 g

Pecorino Romano or Parmigiano-Reggiano15 g

Butternut squash purée, roasted250 g

Italian sausage, raw, crumbled120 g

Fresh sage leaves3 g

Extra-virgin olive oil10 g

Pair with

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