During my last trip to Italy one of the wood fired pizza restaurant in Florence served a Wild Broccoli, Sausage and Fresh Mozzarella Pizza. It is was simply succulent!
I have been trying to reproduce this master piece and after much trial, here we are.
- 1 Double Zero Neapolitan Flour dough ball 250gr, 8 to 9 oz for 12" pizza
- 1 bunch of wild broccoli
- 1 lb of Fresh ground pork
- 1 lb of Fresh Mozzarella cheese
- Garlic powder
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