Garlic cream base, mozzarella, cheddar, sautéed potatoes/onions/garlic/Italian sausage. Finished with crema, scallions, and pecorino Romano.
Poolish dough made with King Arthur Sir Lancelot flour. Fermented for 7 days, baked on a baking steel in home oven, preheated at 550 degrees for an hour. Baked 7 minutes.
by Kooky-Television6622