Osteria Mozza, world-renowned chef Nancy Silverton’s upscale restaurant in Los Angeles, is not only a place to indulge in a mozzarella bar, but also to enjoy her love of authentic and delicious Italian cuisine. Across a menu that offers items such as handmade pasta, beef tagliata and mozzarella tastings, fresh Italian dishes (and lots of cheese) are both highlighted and celebrated. 

This stuffed pizzette is no different: With layers of red chichory, garlic confit, sweet cruschi peppers, basil, and marinated bell peppers and mozzarella, this sandwich is highly flavourful (and highly addicting). 

Nancy likes to build her sandwiches on a base of pizzette dough, which she also uses for her Pizzette alla Benno with Speck and Pineapple. A pizzette is half the size of a pizza, which means you can eat a whole one (or two!) by yourself. This dough relies on the dimpling method rather than stretching to shape the dough ball, giving you the same delicious taste, but without the cornicione, or crust. 

Simply follow Nancy’s pizza dough recipe (minus the cornicione, and divide one dough ball into two). If you’d prefer something more hands off, you can always purchase some Ooni Dough Balls, just allow at least 4 hours to defrost at room temperature before cooking.