Co-funded by the Creative Europe Programme of the European Union
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PIZZA BIANCA WITH POTATO, AUBERGINE, AND PORK SAUSAGE

Ingredients for 4

  • 400 g waxy potatoes
  • 2 small aubergines
  • 3 cloves of garlic
  • 1 chilli
  • 2 tbsp oregano leaves
  • Handful of spinach optional)
  • 400 g pork sausage
  • 2 rolls of pizza dough
  • 150 g ricotta cheese
  • 150 g grated young cheese (e.g. grated mozzarella or cheddar mix)
  • Olive oil
  • Salt and pepper (seasoning)
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Cooking time: 40 MIN
  1. Preheat the oven to 200 °C/Gas 6.
  2. Peel the potatoes and cut them into thin slices, use a mandolin if necessary.
    Finely chop the chilli pepper and crush the garlic.
  3. Fry the potato slices together with the chilli, garlic, and oregano for 5 minutes in hot oil. Season with salt and pepper.
  4. Cut the aubergines and the sausage into thin slices. Brush the slices with olive oil, season with salt and pepper and grill them on both sides in a grill pan or under the oven grill on a baking tray covered with baking paper.
  5. Roll out the pizza doughs.
  6. Cover them with the ricotta, sprinkle with the cheese and season with salt and pepper. Spread the potato slices and aubergine over them.
  7. Cut the sausages into 1 cm pieces and spread them on the pizzas. Place the pizzas on a baking tray lined with baking paper and place in the oven for 15 minutes.
  8. Top the pizzas with the sorrel or spinach if using and drizzle some extra olive oil over them.
  9. Serve immediately.

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