California Farm Home Made Settebello Pizza Recipe by Hobby Horseman
Cooking Instructions 11 minutes 1 Roast the tomatoes with 3 hardneck garlic cloves, or 3 Tbs black garlic puree. Put cast iron sauce pan with tomatoes in oven, 10 minutes, till roasted, mash with fork, remove tomato cores, drain in sieve, add fennnel and salt, mix. 2 Bake the crust in the air fryer on the pizza stone or bake on the wood fired grill. Flour Dust pizza dough bottom well, so it will slide. Layer toppings on pizza dough, fresh tomato sauce first. Mozarella on top with roasted hardneck garlic or black garlic and chopped fresh basil. Crusts are ready for topping and baking now, or can be frozen to bake later. 3 Make the pork patties. Italian sausage: fennel seeds, basil, garlic, add red pepper flakes for spicy, teaspoon of each per pound of ground meat. Make patties the size of a wide mouth mason jar, 2 ounces each. 4 Make or slice the mozarella, grate the tillamook cheddar, layer mozarella on top of tomato sauce, basil with roasted or black garlic on top. 5 Sprinkle with grated aged tillamook cheese. Lay pork patties and pancetta on top of the cheese, then quarter button mushrooms and lay on top. Bake 10 minutes at 450F degrees in airfryer oven, or 3 minutes in 800F degree woodfired grill. 6 Fresh Genoa basil: pick, rinse, slice in thin strips, decorate with roasted pine nuts. Perfect for pizza. 1 Roast the tomatoes with 3 hardneck garlic cloves, or 3 Tbs black garlic puree. Put cast iron sauce pan with tomatoes in oven, 10 minutes, till roasted, mash with fork, remove tomato cores, drain in sieve, add fennnel and salt, mix. 1 Roast the tomatoes with 3 hardneck garlic cloves, or 3 Tbs black garlic puree. Put cast iron sauce pan with tomatoes in oven, 10 minutes, till roasted, mash with fork, remove tomato cores, drain in sieve, add fennnel and salt, mix. 2 Bake the crust in the air fryer on the pizza stone or bake on the wood fired grill. Flour Dust pizza dough bottom well, so it will slide. Layer toppings on pizza dough, fresh tomato sauce first. Mozarella on top with roasted hardneck garlic or black garlic and chopped fresh basil. Crusts are ready for topping and baking now, or can be frozen to bake later. 2 Bake the crust in the air fryer on the pizza stone or bake on the wood fired grill. Flour Dust pizza dough bottom well, so it will slide. Layer toppings on pizza dough, fresh tomato sauce first. Mozarella on top with roasted hardneck garlic or black garlic and chopped fresh basil. Crusts are ready for topping and baking now, or can be frozen to bake later. 3 Make the pork patties. Italian sausage: fennel seeds, basil, garlic, add red pepper flakes for spicy, teaspoon of each per pound of ground meat. Make patties the size of a wide mouth mason jar, 2 ounces each. 3 Make the pork patties. Italian sausage: fennel seeds, basil, garlic, add red pepper flakes for spicy, teaspoon of each per pound of ground meat. Make patties the size of a wide mouth mason jar, 2 ounces each. 4 Make or slice the mozarella, grate the tillamook cheddar, layer mozarella on top of tomato sauce, basil with roasted or black garlic on top. 4 Make or slice the mozarella, grate the tillamook cheddar, layer mozarella on top of tomato sauce, basil with roasted or black garlic on top. 5 Sprinkle with grated aged tillamook cheese. Lay pork patties and pancetta on top of the cheese, then quarter button mushrooms and lay on top. Bake 10 minutes at 450F degrees in airfryer oven, or 3 minutes in 800F degree woodfired grill. 5 Sprinkle with grated aged tillamook cheese. Lay pork patties and pancetta on top of the cheese, then quarter button mushrooms and lay on top. Bake 10 minutes at 450F degrees in airfryer oven, or 3 minutes in 800F degree woodfired grill. 6 Fresh Genoa basil: pick, rinse, slice in thin strips, decorate with roasted pine nuts. Perfect for pizza. 6 Fresh Genoa basil: pick, rinse, slice in thin strips, decorate with roasted pine nuts. Perfect for pizza. 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