Inspired by a collaboration between Yard Sale Pizza and Sargasso, I set out to clone their pizza their recent limited edition pizza.
Pizza Bianco with Mozzarella di Bufala Campana, Parmigiano-Reggiano and Pecorino Romano, baby courgettes, Cantabrian anchovies, chilli flakes and basil.
Obviously I’d not had theirs to compare, but I think for a homemade effort it was pretty cool.
As an aside, I ate at Sargasso recently and it was banging.
Swipe to see my pizza, theirs, and some awesome sautéed agretti, and courgette and anchovy fritters that probably served as the inspiration for this dish.
by agmanning
1 Comment
Did you cook the courgette ahead of time, or put it raw on the pizza before the bake? I ask because the pizza looks stunning, and I may want to try making it.