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Recipes:
Pizzas
January 31, 2023

A Winning Sausage and Pepper Pizza

Recipes:  
Pizzas
January 31, 2023

A Winning Sausage and Pepper Pizza

For the sauce:

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A Winning Sausage and Pepper Pizza
Author: 
Recipe type: sauces
 
Ingredients
  • 8-9 large, freshly canned pear tomatoes (approximately 12 ounces)
  • 5 tablespoons of the pear tomato juice from the can
  • 2 teaspoons tomato paste
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon oregano
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon pepper
  • 6 basil leaves sliced thin (approximately 1 heaping tablespoon after chopping)
Instructions
  1. After selecting the tomatoes, tear each one lengthwise with your thumb and place in a colander to drain.
  2. Take half of the tomatoes and grind them up in a food mill, food processor or immersion blender. Add the tomato paste and all the other ingredients to this sauce and stir.
  3. Chop the remaining tomatoes into a small, diced slurry. Add this to the other sauce and stir. The sauce should be thick and flavorful.

 

For the dough:

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A Winning Sausage and Pepper Pizza
Author: 
Recipe type: Pizza Dough
 
Instructions
  1. This Pain a’ l’ Ancienne method for doing dough will coax more flavor than a typical direct method pizza dough. The cold fermentation for 36 to 40 hours will bring out more nuttiness and a mild sweetness, along with a deep, dark cornicione with a soft and airy inside.
  2. Mix your proprietary flours with yeast, salt and very, very ice-cold water using the same method you usually do. I like a higher hydration for this method but that is up to you.
  3. Ball up each dough ball to the typical weight of your large dough balls and put in the refrigerator immediately.
  4. Refrigerate for up to 40 hours.

 

For the Sweet Fennel Sausage:

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A Winning Sausage and Pepper Pizza
Author: 
Recipe type: Pizza Topping
 
Ingredients
  • 1 pound ground pork as fatty as possible. (60/40 meat to fat is good)
  • 1 ½ tablespoons sugar
  • 1 tablespoon cracked fennel seed
  • ¾ tablespoon Italian seasoning
  • ¾ tablespoon salt
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon red pepper flakes
Instructions
  1. Mix the meat with all the other ingredients.
  2. Place a small dollop on foil in the oven or in a sauté’ pan to taste.
  3. Adjust flavors as needed. Reserve for topping.

 

For the Pizza:

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A Winning Sausage and Pepper Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 pizza dough ball
  • 1 spoodle of chunky tomato sauce
  • 3 tablespoons of shredded Asiago cheese
  • 5 ounces of mozzarella/Provolone mix
  • 4 ounces of thin sliced fresh green pepper
  • 5 ounces of sweet fennel sausage
Instructions
  1. Form a 14-inch disc with the proofed pizza dough.
  2. Top with the chunky tomato sauce and the Asiago cheese, followed by the mozzarella/provolone mix.
  3. Spread the green pepper slices around the pizza.
  4. Pinch small pieces of the sausage from the mass.
  5. Using your thumb and forefinger press each piece into a thin, nickel or quarter shaped piece. Continue around the pizza.
  6. Place the pizza in a 500 F oven for 9-12 minutes until completely cooked. Check for a deep golden crust and a firm and crispy bottom.

 

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