Grilled Sicilian Sausage Pizza

Name: Grilled Sicilian Sausage Pizza
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT7H40M0.000S
Yield: Four 11-inch pizzas
Ingredients: 1 tablespoon extra-virgin olive oil, plus for the pan; 2 pounds all-purpose flour, plus for dusting; 1 tablespoon kosher salt; 1 teaspoon dried yeast; 2 1/2 cups ice-cold water; 2 white onions, halved and sliced 1/4-inch thick; 1 tablespoons extra-virgin olive oil, plus more for finishing; 2 cups canned tomatoes, preferably San Marzano; 1/4 cup fresh basil; 1 garlic clove, minced; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; All-purpose flour, for dusting; 3 cups shredded mozzarella cheese; 3 cups grilled sausage, sliced on a bias; 2 cups fresh ricotta cheese; 1 heaping tablespoon fresh oregano leaves, minced; 1 heaping tablespoon fresh rosemary leaves, minced; 1 heaping tablespoon fresh sage leaves, minced; 1 heaping tablespoon fresh thyme leaves, minced

Recipe courtesy of Liberty Market

Show: Extra Virgin Americana

Episode: Fear and Cooking in the Grand Canyon

Grilled Sicilian Sausage Pizza

0 Reviews

Level: Easy
Yield: Four 11-inch pizzas
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1869

Total Fat

79

Saturated Fat

44

Carbohydrates

203

Dietary Fiber

11

Sugar

8

Protein

86

Cholesterol

250

Sodium

2038

Total: 7 hr 40 min (includes rising time)
Active: 1 hr 10 min

Level: Easy
Yield: Four 11-inch pizzas
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1869

Total Fat

79

Saturated Fat

44

Carbohydrates

203

Dietary Fiber

11

Sugar

8

Protein

86

Cholesterol

250

Sodium

2038

Total: 7 hr 40 min (includes rising time)
Active: 1 hr 10 min

Ingredients

Dough:

1 tablespoon extra-virgin olive oil, plus for the pan

2 pounds all-purpose flour, plus for dusting

1 tablespoon kosher salt

1 teaspoon dried yeast

2 1/2 cups ice-cold water

Pizza:

2 white onions, halved and sliced 1/4-inch thick

1 tablespoons extra-virgin olive oil, plus more for finishing

2 cups canned tomatoes, preferably San Marzano

1/4 cup fresh basil

1 garlic clove, minced

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

3 cups shredded mozzarella cheese

3 cups grilled sausage, sliced on a bias

2 cups fresh ricotta cheese

1 heaping tablespoon fresh oregano leaves, minced

1 heaping tablespoon fresh rosemary leaves, minced

1 heaping tablespoon fresh sage leaves, minced

1 heaping tablespoon fresh thyme leaves, minced

Directions

For the dough: Lightly oil a baking sheet with some olive oil. Add the flour, salt and yeast to the bowl of a stand mixer. Using a dough hook, mix for 2 minutes. With the mixer running, slowly add the ice water and 1 tablespoon of olive oil and mix until smooth. Portion the dough into four 7-ounce balls and put them on the oiled baking sheet. Cover the dough with a clean kitchen towel and refrigerate until doubled, which can take anywhere from 3 to 6 hours, depending on the humidity level.
For the pizza: Meanwhile, preheat the oven to 400 degrees F. Toss the sliced onions with some olive oil, spread on a baking sheet and roast until tender, about 30 minutes.
Combine the tomatoes, basil and garlic in a blender and blend until smooth. Season with salt and pepper, to taste. Refrigerate while the dough rises.
When the pizza dough is about ready, put a pizza stone in the oven and increase the heat to 500 degrees F. Dust a clean work surface with some flour. Working in batches, roll or stretch a ball of pizza dough into an 11-inch circle. Spread 1/2 cup of sauce over each pie, leaving a 1-inch border unsauced. Sprinkle 3/4 cup of mozzarella over the sauce, then scatter 3/4 cup of sliced sausage and 1/2 cup of roasted onions on top. Then dollop 1/2 cup of ricotta around the sausage.
Slip the pie onto the hot pizza stone and cook until the crust is crisp and slightly charred and the cheese melted, about 5 minutes. Top the pie with a sprinkle of oregano, rosemary, sage and thyme. Add a pinch of salt and pepper to taste to each pie. Finish with a drizzle of olive oil and serve. Repeat with the remaining dough and toppings.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Grilled Sicilian Sausage Pizza

Grilled Sicilian Sausage Pizza

Dough:

Pizza:

Categories: