Sausage and onion pizza
Sausage and onions are a perfect pairing.This pizza is topped with sweet caramelised red onions, spinach, cheese and sausage meat flavoured with mustard. No tomato!
Ingredients
Equipment
Grill Temperature
Surfaces
Method
Preparing the Pizza Topping
- Place your onions into a pan with the rosemary and a bit of oil and gently cook until this onions are nicely caramelised. This takes about 10 to 15 minutes.
- Add the balsamic vinegar and cook for a further 1 to 2 minutes.
- Take the spinach, place in a sieve and pour over boiling water. Leave to cool.
- Squeeze any excess water from the spinach. Chop up the spinach, if you want to.
- In a separate bowl, remove the skin from the sausage and place the sausage meat in a bowl. Add the mustard and mix together
Cooking your Pizza
- Set up your Big Green Egg for an indirect cook at 350°C with the convEGGtor, stainless steel grid and the baking stone (this should have been allowed to get very hot beforehand).
- When you're ready to start cooking, add the pizza wedges. Close the rEGGulator. This forces the air to roll over the pizza come out the front of the Egg
- Take a dough ball and stretch it out so it is very thin, 2-3mm. Flour the surface with Semola. This don't absorb water easily so your pizza is much less likely to stick to the surface.
- Spread caramelised onions, followed by the spinach and then the cheese on to your rolled pizza base.
- To finish put a few chunks of the flavoured sausagemeat on the pizza.
- Using a peel, place the pizza on to the baking stone and cook for about 7 minutes until the dough is crispy.
- Once cooked remove from the Egg and place on a board or plate.
Video
Notes
We used our Slow Proof Dough for this recipe rather than our Basic Bread Dough.
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