- April 27, 2015 at 10:43 pm #356057mosParticipant
Sausage and Arugula Pizza
4-6 oz hot or regular Italian sausage, cooked and drained
1/2 lb. pizza dough
1/4 cup tomato sauce (or more to taste)
4 oz whole milk mozzarella cheese, grated
2 cups loosely packed arugula
1 tbs extra virgin olive oil
2 tsp red wine vinegar
kosher salt to taste
Slice or crumble the sausage into small pieces. Set aside.
Preheat the oven to 500F or the highest setting possible.
If you have a pizza stone or cast iron griddle, place it in the oven on a rack set in the middle position to preheat. If you don’t have a stone or griddle, place a large cookie sheet or sheet pan in the oven.
Cut a piece of parchment paper about 12 by 12 inches. Place the dough in the middle of the paper and begin to push it out into a circle.
Continue to work until you end up with a rough circle about 10 inches in diameter.
Trim the excess paper from around the pizza dough, leaving a margin of about 1 inch.
Spread the tomato sauce evenly over the dough, using just enough for a thin layer. You should be able to see the dough through the sauce. (Too much sauce can result in a soggy pizza.)
Sprinkle half the mozzarella cheese over the sauce.
Add the sausage in an even layer. Top with the remaining cheese.
Using a pizza peel, rimless cookie sheet or heat-proof thin cutting board, carefully transfer the pizza — and parchment paper — to the stone or pan in the oven.
Bake for 6 to 7 minutes. While the pizza cooks, toss the arugula with the olive oil and vinegar.
Check the pizza and if the pizza isn’t cooking evenly, carefully rotate it 180 degrees.
Continue to cook the pizza until the top is bubbling and the crust is very crisp and deep golden brown (it’s fine if the pizza is dark brown in spots).
Remove the pizza from the oven and slide it off the parchment paper and onto a rack. Spread the arugula evenly over the pizza and let the pizza cool for a couple of minutes before slicing. Serve immediately.
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