We have a good size snow and ice storm roaring through tonight, a good chance to expand my Winter Storm Pizza Recipes. I’ve done clams, pear and goat cheese, and tonight, I went to work on my chicken sausage, cheese, kale and potato slices pizza, it came out well, I was happy with it. I’m figuring out the crust..
We got a new pizza stone this weekend, an invaluable tool if you want a firm and crispy crust. My next pizza will be an all vegetable pizza, I’ll try that in a week or so. My pizzas are pretty healthy, but one a week is enough.
I’m working on several scallops ideas.
So here’s the ingredient list for tonight:
Time: about 45 minutes
One pizza stone, one whole wheat organic pizza dough from the supermarket.
Plus wheat flour, corn meal, one tube of garlic paste. Pine nuts, pesto, kale, small blue or yellow potatoes, chicken sausage, Scamorza Rella cheese, garlic and herb goat cheese, cup of olive oil, garden sprouts: kale, radish, mustard, arugula, and broccoli.
Set the oven at 475 degrees. Slice potatoes. Cook chicken sausage at 450 for five minutes on each side. Slice the sausages. Slice the small potatoes (three or four) into thin slices and bake them in the oven, nine minutes at 450 degrees.
When the sausage and potatoes are cooked (check to keep from over cooking or burning) put them in a bowl and keep them handy.
- Rub wheat flour on the wheat dough before it is rolled, that keeps it from rising or cracking. Then roll the dough when it is at room temperature but before it starts to rise, with a thin rolling-pin on a flat surface.
- Rub garlic paste across the face of the pizza crust.
- Stick the dough with a fork around perimeter and in the center, to keep the dough from bubbling.
- Roll and knead the dough until it is circular and thin
- Spread cornmeal on the pizza stone to keep the dough from sticking.
- Then put the dough only on the stone.
- With a brush, paint olive oil all around the crust.
- Put stone in the oven at 475 for ten minutes.
- Crust should be firm and crisp around the edges after ten minutes.
- Take dough out, it should slide easily off of the stone and onto a pan or other surface.
- Pour pesto on to the dough and spread it out evenly with a thin rubber brush.
- Spread the sausage slices around the rim of the dough.
- Put slices of the Rezza and goat cheese in between the sausages, all around the perimeter.
- Spread strips of kale over each slice of cheese.
- Place the potato slices in between the sausage slices or just below them.
- Spread pine nuts across the pie.
- Spread the sprouts loosely across the pie.
- Sprinkle olive oil (a drizzle across the sausage, potato, kale and sprouts.)
- Cook for 11 minutes at 475 degrees. Check frequently to guard against burning crust.
- Paint more olive oil around the outer ridge of the crust.
Take the pizza out after ten minutes, slice it with a pizza cutter. The flavor mix of the sausage, cheese, greens and pine nuts is mild and quite special, I think. This was a great storm pizza for us. I’m thinking on how to do an all-veggie pizza, I’ll share it with you.
Good luck if you try it, Jon. My new thing is drinking a glass of red wine while cooking the pizza. I recommend it.