Capicola Pizza with Fermented Chile Peppers : Foodwise
This recipe is from The Sullivan Street Bakery Cookbook (W.W. Norton, 2017) and was demonstrated for CUESA’s Market to Table program on December 2, 2017. This i
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Ingredients
- ½ fennel bulb (150 grams), cored and very thinly sliced
- 15 grams (1 tablespoon) extra virgin olive oil, plus oil for the pan
- Coarsely ground fresh black pepper
- ½ batch Pizza Bianca alla Romana (see book) or pizza dough of your choice
- 227 grams (8 ounces) mascarpone
- 15 pitted Castelvetrano or other pitted green olives
- 2/3 cup Lacto-Fermented Chile Peppers (see book) or Sriracha sauce
- 15 thin slices capicola
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