Pie & Pea Inspired Pizza (Neapolitan Style)

Prep time: 10mins - Cook time: 15 mins (60-90 secs for the pizza) - Serves 2

I came up with this combination a few years ago at Bonfire Night when I wanted to try and take the elements of pie and peas and put an Italian twist on it. What resulted was the Peanist, featuring Italian sausage, fennel seeds, and a pea and mint Gremolata. It’s become so popular, it’s often on the menu through the entire year. This is a Bianca pizza, meaning it has no sauce.

This gremolata makes enough for 4 pizzas, and can be kept in the fridge for a few days, it also works well as a stir into pasta.

Ingredients:

2 Pork Italia Sausages

1 tsp Fennel Seeds 

260g Neapolitan Dough ball 

Pea and Mint Gremolata:

90g frozen Petis Pois

4 peeled cloves of Garlic

20g Extra Virgin Olive Oil

One handful chopped Parsley

One handful Mint Leaves

1tsp Salt

A pinch of Pepper.

 Method:

• In a bowl, add the fennel seeds, and pork italia, knead together until the seeds are combined, at this point add to a hot frying pan and break up with a spoon, fry the mince.
• Allow to cool
• Preheat your pizza oven to 450c
• Take one 260g Neapolitan dough ball and stretch to around 11”
• Top with a handful of Fior di latte mozzarella, a good pinch of gran forma and a handful of precooked sausage, cook for 60-90 seconds at 450c, turning regularly.
• After the cook, drizzle the pea and mint Gremolata generously over the pizza, slice and serve!

Enjoy! 

This recipe has been made for us by Mozzafella!

Who’s Mozzafella?

Mozzafella (Dan Hall) is a multi-award winning UK pizza chef, who operates pizza pop ups throughout Yorkshire, as well as being a brand ambassador for Ooni pizza ovens.

Awards

Winner Best Pizza Chef of the year 2021

Category winner; Best Pizza Chef of the year 2021

Winner Best pizzeria in England 2019