Half-Baked by Liz  recipes, crafting, & other fun things

Sausage + Goat Cheese Pizza

November 6, 2014 / by Liz

Main - Pizza

Pizza is definitely one of my favourite meals. And while take-out will certainly do in a pinch, you really can’t beat the homemade variety! This evening for supper, I made a sausage and goat cheese pizza, based on this recipe from Chuck Hughes. Here’s the recipe I used:

 

makes 2 pizzas

PIZZA DOUGH


1 ½ teaspoons olive oil
1 ½ teaspoons yeast
1 ½ teaspoons sugar
1 ½ teaspoons salt
1 cup warm water
~2 ¾ cup flour

Whisk together all ingredients except for the flour in bowl of electric mixer; let stand until the mixture starts to foam.

1 - Wet Ingredients for Dough

Attach the bowl to the mixer, and with the mixer on low speed, gradually add the flour. Switch to the dough hook, and mix for about 5 minutes. Once all flour has been added, the dough should pull away from the bowl; if not, add a little more flour.

2 - Mix Dough

Form the dough into a ball, and lightly oil the outside. Place in a bowl, cover with plastic wrap and place in the fridge for at least 4 hours.

 

BASIC MARINARA SAUCE


2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
4 cups cherry tomatoes, halved
1 tablespoon oregano (fresh is better, but I couldn’t get any)
salt and pepper

3 - Tomatoes

In a saucepan on medium heat, heat the oil and sauté onions until translucent. Add the garlic and continue to cook for a few minutes more.

4 - Cooking Onions

Add the tomatoes and cook for 30 minutes. Season with salt, pepper, and oregano.

5 - Add Tomates

Remove from heat; once cooled slightly, transfer to blender, and blend until smooth. Set aside.

6 - Sauce Blended

 

SAUSAGE & FENNEL  TOPPING


4 tablespoons olive oil
1 onion, finely sliced
½ fennel bulb, finely sliced
4 veal sausages, sliced
¼ cup water
salt and pepper

In a frying pan, heat half the oil on medium high; add onion and fennel. Cook until caramelized. In another pan on medium high, heat remaining oil. Sauté the sausage slices for 5 minutes. Add sausage and water to the onion and fennel mixture, and cook for 5 minutes more. Season with salt and pepper and set aside.

7 - Chopped Onion _Sausage

8 - Cook Sausage + Onion

 

PUT IT ALL TOGETHER


flour, for rolling surface
olive oil, for drizzling
marinara sauce (you won’t need it all)
1 cup emmental cheese, shredded
sausage and fennel topping
1 cup soft goat cheese
a few handfuls of arugula

9 - Cheese + Arugula

Preheat oven to 500 F (260 C). Take the dough from the fridge and split into two pieces; on a floured surface, knead and roll each piece into the desired shape and thickness. Drizzle with olive oil.

10 - Roll Dough

11 - Add Olive Oil

Spread the marinara sauce onto the pizzas, and sprinkle emmental cheese on top. Garnish with the sausage and fennel mixture and top with dollops of goat cheese.

12 - Add Marinara

13 - Add Emmental

14 - Add Meat Topping

Bake each pizza for about 10 minutes, until the crusts are golden brown. Remove the pizzas from the oven, and garnish with arugula.

15 - Out Of Oven

Final - Pizza

ENJOY!
Signature FINAL

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One thought on “Sausage + Goat Cheese Pizza

  1. Pingback: Half-Baked by Liz | Navratan Korma With Chicken

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