"Mozza at Home" Dinner Kit for 4-6
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Not eligible for shipping to CanadaThis is Nancy Silverton’s famous pizza from Pizzeria Mozza in Los Angeles. The Tomato Sicilian oregano pizza is the perfect combination of passato di pomodoro with Sicilian oregano and olive oil! The iconic oven-baked meatballs are made with pork and veal, and they come with tomato sauce, parsley, and Parmigiano Reggiano for sprinkling. This kit pairs them up with their perfect partner: garlic knots!
Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA. Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors, including the 2014 James Beard Award for Outstanding Chef.
This package serves 4-6 people and includes:
- Tomato and Sicilian Oregano Pizza Kit
- 2 Tomato and Sicilian Oregano Pizzas, par baked
- 2 packs Tomato Passato (each 4 oz.)
- Olive Oil (3.4 oz.)
- Sicilian Oregano (0.25 oz.)
- Assembly required
- 12 Meatballs in Sauce (36 oz. Total)
- Parsley (12 oz.)
- Parmigiano Reggiano (12 oz.)
- 6 Garlic Knots (each 3")
- 2 logs Chocolate Chip Cookie Dough
- Each pizza measures 9"
- Each log of cookie dough weighs 1 lb. and makes 12 cookies
- This package ships frozen with dry ice
- Dry Ice may dissipate in transit, product may thaw
- Upon arrival store in the refrigerator or freezer
- May be kept refrigerated for up to 1 week and frozen for up to 1 month
- Oregano and olive oil can be stored at room temperature.
To Serve
Pizza
- Defrost all ingredients overnight in the refrigerator.
- Preheat oven to 450F with pizza stone if available.
- Place pizza on pizza stone or cookie sheet and add passato.
- Spread sauce evenly to all corners of crust.
- Bake for 4-5 minutes or until crust is browned but not burnt. * Add Sicilian oregano all over top of pizza and liberally drizzle with olive oil. * Cut pizza and enjoy!
Cookie Dough
- Defrost cookie dough in the fridge overnight
- Preheat oven to 350 F
- Line a baking sheet with a silicone mat or parchment paper
- Portion the cookie dough into 1 oz. rounds
- Place the cookie dough on the sheet, spaced 2 inches apart
- Flatten slightly with your hand
- Bake for 8-10 minutes until lightly brown around the edges (undercook for a softer cookie)
Optional – Sprinkle each cookie with flaked sea salt before baking
Garlic Knots
- If frozen, defrost overnight in the fridge or on the countertop for 2 hours
- Preheat oven to 350 F
- Place tray directly on the rack in the oven
- Bake for 15-17 minutes until heated through
Note: Some salamis may be coated in a thin layer of white mold. This is a good thing! It’s added during the curing process to protect the salami from unsafe mold growth, to keep the salami from drying out, and to help mellow out the salami’s flavor. You’re welcome to remove the casing, but it’s completely safe to eat.
- Pizza Dough – Flour, Yeast, Salt
- Passato – Tomato, Basil, Salt, Black Pepper, Olive Oil
- Sicilian Oregano
- Extra Virgin Olive Oil
- Meatballs al Forno – Pork, Veal, Chicken Stock, Tomato, Garlic, Parsley, Eggs, Bread, Milk, Onion, Chile Peppers, Canola and Olive Oil
- Garlic Knots – Garlic, Butter, Flour, Canola and Olive Oil, Salt
- Chocolate Chip Cookie Dough – Eggs, Flour, Chocolate, Butter, Sugar, Vanilla
LA’s Trailblazing James Beard Award-Winning Osteria Mozza at Home
LA’s Trailblazing James Beard Award-Winning Osteria Mozza at Home
Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA.
Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors. Early in her career, she was named Food & Wine Magazine’s “Best New Chef,” she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine Magazines, she’s authored 8 cookbooks, was featured on Netflix’s “Chef’s Table,” and was honored with the the 2014 James Beard Award for Outstanding Chef. And now, from stromboli to eggplant parmigiana to meatballs, Nancy Silverton’s greatest hits are shipping nationwide!
