Who doesn’t love pizza? And good pizza is well - irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe. (Makes 3 medium or 6 small pizza)
1 - 1 lb. Italian Sausage
1 - recipe, pizza crust
½ - cup basil pesto
1 - cup pizza sauce *Mezzetti
1 ½ - cups mushrooms, sliced
¾ - cup caramelized onions
12 - ounces fresh mozzarella or substitute chevre with fennel pollen
9 - ounces parmesan, grated
salt, pepper & chili flake to taste
flour & cornmeal
Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.
4½ - cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
1¾ - teaspoon salt
1 - teaspoon quick yeast
2 - tablespoons olive oil
1¾ - cup water, very cold
In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.
2 - cups fresh basil leaves, packed
2 - cups shredded parmesan cheese
3 - garlic cloves, chopped
1 - tsp. salt
1 - tsp. pepper (I like a little more)
2 - Tb. lemon juice
1 - cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
1 - tablespoon butter
1 - tablespoon olive oil
2 - cups onions, diced
1 - tablespoons sugar+
1 - teaspoon balsamic vinegar
season with salt and pepper
Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.