Chocolate Mousse & Exotique Compote Cake
by Ling
@ 23 Oct 2013
Ingredients
1 fennel sausage (120g)
1 pizza dough
Extra virgin olive oil, for coating
Salt, to taste
2 tbsp bomba di Calabria (chilli paste)
2 tbsp passato (tomato sauce)
30g mozzarella cheese
1 whole egg
Deep-fried rosemary, for garnishing
Preparation
Divide the fennel sausage into five portions and shape each portion into a round ball and place onto a baking pan.
Place the baking pan into a preheated oven at 250°C and roast for about 7 minutes.
Remove the roasted fennel sausage balls from the oven and keep warm.
Roll out the pizza dough on a floured surface to form a circle and place onto a baking pan.
Coat the sides of the pizza dough with the extra virgin olive oil and season with salt to taste.
Spread the bomba di Calabria evenly onto the pizza dough.
Spread the passato on top of the bomba di Calabria evenly.
Top with roasted fennel sausage balls and sprinkle with the mozzarella cheese.
Bake the pizza in a preheated oven at 250°C until it turns slightly brown, for about 6 minutes.
Remove the pizza from the oven and top with a whole egg.
Return the pizza into the oven and bake until the egg white is cooked, for another 2 minutes.
Remove the hangover pizza from the oven and garnish with the deep-fried rosemary just before serving.
Makes 1 pizza
