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Italian Sausage, Cheese and Pesto Pizza

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
* * * The Dough * * *
1 1/8           cups  warm water
2          teaspoons  salt
1           teaspoon  sugar
1 1/2           cups  semolina flour
1 1/2           cups  bread flour
2          teaspoons  yeast
* * * Pesto Sauce * * *
1/4           cup  fresh basil leaves
1/2           cup  fresh parsley sprigs
3        tablespoons  olive oil
1/4           cup  parmesan cheese
1/4           cup  chicken stock
1/8           cup  walnuts
1           teaspoon  salt
1/4      teaspoon  black pepper
* * * The Pizza Toppings * * *
1/2         pound  Italian sausage -- cooked and drained
2              whole  tomatoes -- sliced 1/4" thick
1                cup  mozzarella cheese -- shredded
1/2           cup  provolone cheese -- shredded
1/4           cup  monterey jack cheese -- shredded
1/4           cup  cheddar cheese -- shredded

THE DOUGH

Place all of the dough ingredients in your machines fully assembled pan
and in the order specified by your machines manufacturer. Select the dough
or manual cycle and press start.

When the dough is done remove it to a floured work surface and form in to
a small round ball. Then press it out using your hands in to a 2-inch
thick disc. Cover with a damp towel and let rest 10 minutes.

After resting using a rolling pin roll the dough out starting from the
center then turn a 1/4 turn and then roll out again from the center.
Repeat over and over until the dough is about 14" round. Cover with a damp
towel and let rest 10 minutes.

PESTO SAUCE

Combine all of the ingredients for the sauce in your blender or food
processor and blend until smooth (or chunky it is up to you).

PUTTING IT TOGETHER

Uncover the crust and transfer it to a 14" round pizza pan, then spread on
the pesto sauce. Sprinkle on half of the grated cheese and then sprinkle
on the Italian sausage and then sprinkle on the rest of the cheese.

BAKING THE PIZZA

Bake the pizza in a preheated 500 degree oven for 8 to 10 minutes or until
the crust is brown around the edges and the cheese has melted. Once the
pizza is done allow it to rest uncovered for 5 minutes them top with the
sliced tomato. Slice the pizza in to eights and serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 487 Calories; 25g Fat (45.9%
calories from fat); 20g Protein; 45g Carbohydrate; 2g Dietary Fiber; 49mg
Cholesterol; 1300mg Sodium.  Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : SEMOLINA FLOUR - I chose  to use semoline flour this time
for a more Italian taste. I really like using semolina
flour in bread and pizza not only for the color but for
the texture and taste. You can use all-purpose flour
instead of the semolina if you like.

PESTO SAUCE - I developed this sauce because I didn't like
the high oil versions that everyone else used. Using the
chicken stock in place of most of the oil adds flavor and
makes it easy to blend too. If you want you can reduce the
oil to 1 tablespoon. Also, if you want to use pinenuts
instead of walnuts you can do that too. For a creamy pesto
add 1/4 cup whole milk to the mixture.

ITALIAN SAUSAGE - I use turkey italian because it is lower
in fact and better in taste. However you can use what you
like.

THE PIZZA OVERALL - I prefer to keep my pizzas simple. If
I want a combination pizza I will buy one. Otherwise I
make simple pizzas with a minimum of toppings. A mixture
of cheeses is always better. I also like to spinkle on
green can parmesan, black pepper and a bit of red pepper
flakes before baking for some extra zip.

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