Top This: The 'Millennium Falco' à la Roberta's

Top This

Learn how to work a new topping onto your pies.


This pizza is a pie after my own heart. Sausage and onion is my favorite topping combo. And lately I've discovered just how good a pizza with nothing but sauce and a generous fistful of Parmesan can be. Put all that together? WHAMMO.

But this pizza from the recently released Roberta's Cookbook makes the jump to hyperspace. The Millennium Falco has all that but brings breadcrumbs, red pepper flakes, garlic, and basil to the party.

"The Falco is pretty simple, but the order of the toppings is crucial," says its creator, Anthony Falco, the head of Roberta's Mobile Ops Division. "It starts with sauce, then breadcrumbs, then grated Parm, then olive oil. That is the base, and those ingredients have to go in that order—they should come together and meld in the oven, that's the key. Then it's chili flake, garlic, basil, red onion, and finally pork sausage. Kaboom! Millennium Falco."

What You'll Need (for one pizza)

  • 1 dough portion (take your pick of these three)
  • 3 tablespoons sauce (Drain the liquid from a can of your favorite Italian-style tomatoes, add a pinch of salt, and then whirl it up with a stick blender or in a regular blender)
  • 3 tablespoons breadcrumbs
  • 1 1/2 ounces freshly grated Parmesan
  • Good quality olive oil
  • Pinch of red pepper flakes
  • Half a garlic clove, peeled and very thinly sliced
  • 3 or 4 basil leaves, torn into pieces
  • 1/4 small red onion, thinly sliced
  • 1 1/2 ounces pork sausage

Follow the topping order Anthony details above using whatever method you're comfortable with in cooking your pizza—and PUNCH IT!