Pizza Fritta Carbonara | Saputo Foodservice

Ingredients

• 250 g pizza dough
• 150 g raw Italian fennel sausage
• 1/4 tsp chili flakes
• 4 eggs (1 whole egg, 3 yolks)
• 2 tsp fresh lemon juice
• 35 g Pecorino Romano cheese , grated
• 20 g Asiago cheese , shredded
• 1/4 tsp coarse black pepper
• Honey
• Chopped parsley
• Preheat frying oil to 350°F.
• Roll the pizza dough. Cut into 3 inch discs at 20 grams each.
• Fry the pizza dough for 2 minutes, flipping the dough over after one minute. Remove, drain, and keep warm.
• Remove the sausage meat from the casing.
• Brown the sausage meat on medium heat with the chili flakes, while breaking up the meat into crumbles with a spatula. Drain off the fat and reserve. Keep warm.
• Whisk the 3 yolks and 1 egg together with lemon juice and black pepper until it’s nice and smooth.
• Add half of the 2 cheeses with the warm fat from the sausage meat. This will help melt the cheese.
• Continue whisking while incorporating the remaining cheese. Finally, add the sausage meat.
• Spoon 20 g of the mixture evenly over each mini Pizza Fritta. Top with a little extra grated Asiago cheese.
• Place under broiler quickly just until golden brown, about one minute.
• Drizzle with honey, Sprinkle with chili flakes, chopped parsley and serve.