Bill Crawford

Ingredients: 1 280 gram dough ball 100 grams fior di latte 100 grams smoked brisket, sliced 3 mm thick 12 dill pickle slices 30 grams thinly sliced sweet Italian red onion Extra virgin olive oil Finely chopped garlic Pecorino Romano Barbeque sauce to finish Preparation: Stretch dough to 25 - 30 centimeters in diameter Add olive oil for the base Sprinkle with finely chopped garlic and pecorino Romano Add fior di latte, brisket, dill pickles and onions Cook at 400 - 425 Celsius for 2 - 3 minutes Finish with a drizzle of warm barbeque sauce