Topping recipe

Wiseguy

Garlic oil, Smoked mozzarella, Yellow onion, roasted, 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

Smoked mozzarella

about 3 oz, torn or thinly sliced90 g

Toppings

Yellow onion, roastedCut in wedges, tossed in oil, roasted at 425°F for 30–40 min until soft and browned at the edges

½ medium onion70 g

Fennel sausage, raw, crumbled

about 2½ oz, ½ link70 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 garlic oil and scatter the smoked mozzarella.
BeforePull the roasted onion apart into petals and scatter them, then dot the raw sausage between them in small pieces.
AfterDrizzle with oil and give it a minute before you cut it.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Smoked mozzarella90 g

Yellow onion, roasted70 g

Fennel sausage, raw, crumbled70 g

Extra-virgin olive oil5 g

Pair with

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