Andouille Sausage And Mozzarella Pizza
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
- 4teaspoons dry yeast
- ½cup rye flour
- 2tablespoons milk
- 4tablespoons olive oil, plus olive oil for greasing the bowl
- ¾teaspoon salt
- 3½cups unbleached flour, plus flour for dusting the board
- 1½pounds andouille sausage
- ½cup olive oil
- 1pound mozzarella cheese, thinly sliced
- 2teaspoons fresh sage, finely chopped
- 2garlic cloves, finely chopped
The Pizza Dough
The Pizza Topping
Nutritional analysis per serving (10 servings)
1081 calories; 91 grams fat; 22 grams saturated fat; 0 grams trans fat; 55 grams monounsaturated fat; 10 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 24 grams protein; 946 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
- Step 2
Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
- Step 3
Preheat the oven to 450 degrees.
- Step 4
For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
- Step 5
Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
- Step 6
Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.
Private Notes