For the sauce:
A Winning Sausage and Pepper Pizza
Author: Pizza Today
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
- After selecting the tomatoes, tear each one lengthwise with your thumb and place in a colander to drain.
- 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.
- 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:
A Winning Sausage and Pepper Pizza
Author: Pizza Today
Recipe type: Pizza Dough
Instructions
- 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.
- 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.
- Ball up each dough ball to the typical weight of your large dough balls and put in the refrigerator immediately.
- Refrigerate for up to 40 hours.
For the Sweet Fennel Sausage:
A Winning Sausage and Pepper Pizza
Author: Pizza Today
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
- Mix the meat with all the other ingredients.
- Place a small dollop on foil in the oven or in a sauté’ pan to taste.
- Adjust flavors as needed. Reserve for topping.
For the Pizza:
A Winning Sausage and Pepper Pizza
Author: Pizza Today
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
- Form a 14-inch disc with the proofed pizza dough.
- Top with the chunky tomato sauce and the Asiago cheese, followed by the mozzarella/provolone mix.
- Spread the green pepper slices around the pizza.
- Pinch small pieces of the sausage from the mass.
- Using your thumb and forefinger press each piece into a thin, nickel or quarter shaped piece. Continue around the pizza.
- 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.
