Tomato & Sicilian Oregano Pizza - 4 Pack
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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!
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 everything you need to make 4 Tomato and Sicilian Oregano Pizzas
- 4 Tomato and Sicilian Oregano Pizzas, par baked
- 4 packs Tomato Passato (each 4 oz.)
- Olive Oil (3.4 oz.)
- 2 packs Sicilian Oregano (each 0.25 oz.)
- Each pizza measures 9"
- Assembly required
- 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!
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
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!
