Why choose just one flavour for your next pizza night? Grab some friends and try both of these crowd-pleasing favourites. Chef Craig Harding keeps it simple with a simple two cheese pizza drizzled with garlic oil. Heat seekers will love Chef Rob Rossi’s spicy sausage pizza with fluffy clouds of ricotta cheese.
Recipes courtesy of Stella Artois.
ingredients
Cacio e Pepe Pizza
Ricotta, Kale and Sausage Pizza
directions
Submerge garlic in oil a small pot. Cook over medium-low until soft, about 1 hour. Using a slotted spoon, transfer garlic to a food processor. Whirl until a smooth paste forms. Reserve oil.
Meanwhile, preheat oven to 550°F. Flour a large, rimless baking sheet.
Stretch dough into a 13 x 9-inch oval. Transfer to a prepared baking sheet. Brush with garlic puree, then top with fiori di latte and pecorino. Drizzle with 2 teaspoons reserved oil, then sprinkle with pepper.
Bake in oven until bottom is crisp, 8 to 10 minutes.
Preheat oven to 550°F. Flour a large, rimless baking sheet.
Heat a large frying pan over medium-high. Add 1 tsp oil, then sausage. Cook, breaking up with a wooden spoon, until golden-brown and cooked through, about 5 minutes. Set aside to cool.
Stretch dough into a 13 x 9-inch oval. Transfer to a prepared baking sheet. Top with fiori di latte, cooled sausage, ricotta and kale. Drizzle with remaining 2 tsp oil.
Bake in oven until bottom is crisp, 8 to 10 minutes.