So, I had about 2 cups of marinara leftover from the meatball spaghetti I made recently. Since the sauce is homemade, I try my best not to waste it...I put a lot of time into making it. Time for pizza!
First- I made the pizza dough and made the 2 dough balls for the thin crust pizzas...left them to sit on the counter for 2 hours.
I found 5 jalapenos left on my plants in the garden. They were hanging low in the protection of the leaves...not frost bit. So I picked those for the pizza.
Next, I roasted a large red bell pepper with my new kitchen torch (new toy to play with), then I put the pepper in a walmart bag to sweat and steam. I put 2 pods of garlic in the oven to roast. Then I put the 1# of homemade Calabrian Italian sausage in a skillet to brown. When that was done, I caramelized 1/2 a Spanish Yellow onion in the rendered sausage fat. Somewhere along in the process, I sliced the salumi; The remainder of the venison breasola, Calabrian Soppressata, Milano, and the recently dried Napolitana Dolce. I also used some cajun spiced canadian bacon.
Italian sausage:
Next- prep the veggies:
Caramelized onions
Now the Build...
The pizza dough:
roll that out and place on my clay plate, add homemade sauce and some parmesan cheese:
Then Calabrian Italian fresh sausage:
Caramelized onion and CB
Milano and Calabrian soppressata salami
More Parmesan cheese, Napolitana salami, roasted garlic
Then the venison breasola, jalapenos, roasted red belle pepper, and a lot of mozzarella cheese on top.
Thick!!!
Inda oven for about 30 minutes..
And done!
I had 2 dough balls.. ended up making two pizzas the same. each one weighs about 3#.....my kinda pizza!
First- I made the pizza dough and made the 2 dough balls for the thin crust pizzas...left them to sit on the counter for 2 hours.
I found 5 jalapenos left on my plants in the garden. They were hanging low in the protection of the leaves...not frost bit. So I picked those for the pizza.
Next, I roasted a large red bell pepper with my new kitchen torch (new toy to play with), then I put the pepper in a walmart bag to sweat and steam. I put 2 pods of garlic in the oven to roast. Then I put the 1# of homemade Calabrian Italian sausage in a skillet to brown. When that was done, I caramelized 1/2 a Spanish Yellow onion in the rendered sausage fat. Somewhere along in the process, I sliced the salumi; The remainder of the venison breasola, Calabrian Soppressata, Milano, and the recently dried Napolitana Dolce. I also used some cajun spiced canadian bacon.
Italian sausage:
Next- prep the veggies:
Caramelized onions
Now the Build...
The pizza dough:
roll that out and place on my clay plate, add homemade sauce and some parmesan cheese:
Then Calabrian Italian fresh sausage:
Caramelized onion and CB
Milano and Calabrian soppressata salami
More Parmesan cheese, Napolitana salami, roasted garlic
Then the venison breasola, jalapenos, roasted red belle pepper, and a lot of mozzarella cheese on top.
Thick!!!
Inda oven for about 30 minutes..
And done!
I had 2 dough balls.. ended up making two pizzas the same. each one weighs about 3#.....my kinda pizza!
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