Sourdough frozen pizza
LOST IN THE SAUSAGE
We got lost on purpose, and we're not coming back.
Italian sausage, mushroom, white garlic sauce, and aged mozzarella on our cold-fermented sourdough.
What makes it real
24-hour cold fermentation, a living starter, and ingredients that taste like the real thing because they are the real thing.
Ingredients
- Naturally fermented sourdough crust
- Italian sausage
- Roasted mushrooms
- White garlic sauce
- Aged mozzarella
Full ingredient list
Crust (Wheat Flour, Water, Whole Wheat Flour, Extra Virgin Olive Oil, Contains 2% or Less of: Salt, Devitalized Rye Sourdough, Barley Malt Extract, Yeast, Soy Flour), Garlic White Sauce (Water, Corn Starch, Nonfat Dry Milk, Cream Cheese Powder (Milk, Culture, Salt, Carob Bean Gum, Enzyme), Ricotta Cheese Powder (Nonfat Milk Solids, Lactic Acid, Cultures), Dehydrated Garlic, Salt, Whey Protein Concentrate, Cultured Buttermilk Powder (Skim Milk, Lactic Acid, Cultures)), 2% or Less of the Following: Spices, Dehydrated Onion, Sugar, Natural Flavor, Citric Acid, Lactic Acid, Calcium Lactate, Guar Gum, Rice Hulls (Anti-Caking), Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Salt, Cheese Cultures, Enzymes), Italian Sausage (Pork, Water, Spices, Sea Salt, Cane Sugar, Red Bell Pepper Powder, Dried Garlic, Salt, Flavoring), Mushrooms
Contains: Soy, Wheat, Milk
THE STORY BEHIND THE NAME
Earthy, garlicky, umami-rich. This pizza wants something that plays along, not fights it.
This one started as a staff meal and turned into the thing everyone begged us to freeze. Big flavor, zero regrets.
How to Enjoy
- •Slice into skinny strips for a party
- •Finish with shaved pecorino
- •Pair with a peppery arugula salad
Pairing Ideas
- •Pinot Noir - the mushroom whisperer. Earthy meets earthy, light enough for the white sauce
- •Belgian Witbier - orange peel and coriander complement the garlic and fennel in the sausage
- •Sparkling Apple Cider - dry, not sweet. Acidity cuts through the cream
Cooking Tips
- •Watch the cheese, not the clock, look for bubbling with golden-brown spots and deep golden crust edges.
- •Rest on a wire rack 2-3 min before cutting. Steam escapes, crust stays crispy.
