Tre Colore Recipe
Fior Di Latte, Pesto, Sun-dried Tomatoes, Sausage, Parmigiano.
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Ingredients
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Dough & assembly base
Sauces & spreads
Cheeses
Toppings
Method
Prepare oven and dough
- 1
Preheat and shape
Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 45 minutes (longer if using a pizza stone; preheat stone too). If using a baking sheet, preheat the sheet or use a pizza pan. Lightly dust a work surface with 1/4 cup flour. Stretch or roll the pizza dough into a 12–14 inch round (or rectangle to fit your pan), leaving a slightly thicker rim for the crust.
- 2
Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel/pan so it is ready for topping.
Sauce and cheese
- 3
Apply pesto base
Spoon 1/4 cup of basil pesto onto the center of the stretched dough. Using the back of the spoon, gently spread the pesto in a thin, even layer, leaving a 1/2–3/4 inch rim for the crust. If pesto is very thick, whisk in 1 teaspoon olive oil to loosen it slightly before spreading.
- 4
Add fior di latte
Distribute the 8 oz of torn or sliced fior di latte evenly over the pesto, leaving small gaps so pesto peeks through and to allow cheeses to brown and bubble.
Toppings and finishing
- 5
Add sausage and sun-dried tomatoes
Evenly scatter the crumbled cooked sausage (8 oz) over the cheese. Distribute 1/3 cup thinly sliced oil-packed sun-dried tomatoes across the pizza for bursts of concentrated tomato flavor.
- 6
Season and cheese
Sprinkle 1/4 cup finely grated Parmigiano-Reggiano evenly over the top. Lightly grind 1/4 tsp black pepper and sprinkle 1/2 tsp crushed red pepper flakes if you want heat. Reserve the fresh basil leaves to add after baking.
- 7
Brush crust
Brush the exposed dough rim with 1 tablespoon olive oil to promote browning and a sheen on the finished crust.
Bake and finish
- 8
Bake
Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden brown and cheese is melted and slightly blistered. Baking time will vary by oven and dough thickness; watch closely after 7 minutes.
- 9
Rest and garnish
Remove the pizza from the oven and let rest 2–3 minutes. Scatter the torn fresh basil leaves over the hot pizza so they wilt slightly. Optionally drizzle a small amount of extra virgin olive oil over the top.
- 10
Slice into 6–8 slices and serve immediately.