Fennel Sausage, Panna, and Scallions

Name: Fennel Sausage, Panna, and Scallions
Yield: makes 1 pizza (serves 1)
Ingredients: 1 round of Nancy’s Pizza Dough (page 126); 4 ounces Fennel Sausage, uncooked (page 137); 1 tablespoon extra-virgin olive oil; Kosher salt; 1/4 cup heavy whipping cream, whipped to soft peaks (page 274); 1 ounce low-moisture mozzarella, cut or torn into 1/2-inch cubes; 3 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts) or 1/2 cup very thinly sliced red onion; 1 tablespoon fennel pollen (see page 19)

January 26, 2012

This is my number-one favorite Pizzeria Mozza pizza, and it’s a direct rip-off of the Norcia pizza they serve at Pellicano. Sausage and panna, or cream, is a classic combination in Umbria. The summer I discovered this pizza I ordered it every time I went to Pellicano, in an effort to figure out what was in the white sauce that was smeared on the crust. When I asked, they told me “panna.” I knew panna was cream, but I couldn’t understand how they could put cream on pizza. Finally, I went back to the kitchen to see for myself, and what I saw was that the cream had been whipped, making it spreadable. Whipping cream for a pizza was such a foreign idea to me that when I started playing with pizzas for the restaurant, I tried to avoid it. I made this pizza with crème fraîche and later with mascarpone—anything not to put whipped cream on a pizza—but the whipped cream was definitely the best.

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