Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Fennel sausage, panna, and scallions pizza from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • scallions
  • barley malt syrup
  • mozzarella cheese
  • heavy cream
  • fennel seeds
  • bread flour
  • garlic
  • wheat germ
  • pork shoulder
  • fatback
  • fennel pollen
  • compressed yeast
  • hot paprika
  • dark rye flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute active dry yeast for compressed yeast, medium rye flour for dark rye flour, and honey for barley malt.

  • mirage on July 18, 2014

    Delicious pizza but I used my regular thin pizza crust recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.