Meat Smoke Fire

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Italian Sausage Pizza

Italian Sausage Pizza

Who knew that we didn’t have any sausage recipes on our website.  Given the Six Nations tournament was in full flow, we decided to incorporate sausages into our live cook, with the theme of rugby snacks and we’re trying to give a nod to each of the participating nations.  We’re cooking some sausage rolls and pizza; two great snacks to keep you fuelled during the matches.

We’re continually working on improving our dough skills, we’ve started using a different flour for our pizza dough and try to make the dough the day before, if we remember and have time.

Having recently tried a white pizza, we were inspired to try something similar with this Italian sausage pizza.  This recipe also uses some wholesome vegetables; we used rainbow chard, for a splash of colour combined with cavalo nero as we know that this pairs well with garlic and chilli, see our recipe.  Kale would also work well, just use whatever you have in your fridge or can get hold of.

Cooking surfaces

Baking stone icon
Cast Iron Grid
Plate setter icon

BBQ Temperature

Ingredients

For the pizza base

  • 1 batch of Basic Bread dough.  This will have gone through the first prove and have been knocked back.
  • Semolina or rice flour for dusting surface

    For the pizza topping (makes 2 pizzas)

    • 2 garlic cloves
    • 100g grated mozzarella
    • 1 cup shredded rainbow chard stalks and cavolo nero leaves
    • 1/2 long red chilli, thinly sliced
    • 2 italian sausages
    • Drizzle of olive oil

    Method

    1. Set up your Big Green Egg for an indirect cook at 300°C with the convEGGtor, stainless grid and baking stone.  Ensure the baking stone gets really hot before you start cooking.
    2. Put the shredded chard and cavolo nero with the chopped garlic in a bowl, add a drizzle of oil oil.  Give the mix a good zhuzh to coat the greens and garlic lightly in oil.
    3. Take a dough ball and stretch it out so it is nice and thin, 2-3mm. Do this on a surface dusted with semolina. Semolina doesn’t absorb water easily or impact the dough consistency so your pizza is much less likely to stick to the surface. It also gives your pizza a bit of a crunch. It’s a secret ingredient that will set your pizzas apart.
    4. On your rolled dough, place a thin layer of the grated mozzarella.
    5. Sprinkle over the greens mix and add a few slices of chilli.
    6. Remove the skin from your sausage, break off small chunks of the sausage and place on top of the pizza.
    7. Finally, drizzle over some olive oil, before you place the pizza directly onto the baking stone. Cook for 7 mins until the topping is cooked. Your dough should be crispy.
    8. Once removed from the Egg, slice and serve.

    NOTES

    We cook pizzas with the EGG setup with a plate setter in the feet up position and the baking stone directly on top of the stainless grid. This way stops the bottom of your pizza burning, something that can happen when the baking stone is sitting directly on the plate setter (ConvEGGtor).

    To get your pizza into and out of the oven use a pizza peel, a wooden one to put the pizza in and a metal one to take it out. The standard wooden peel is good but the Super Peel is excellent. I imported mine from Canada a few years ago but you can now buy them in the UK at BakeryBits.co.uk. They’re worth every penny.

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