When I was a kid my dad was big into the "garbage" pizzas and that's what I was forced to eat...well eat them or go hungry. When I got old enough to order and pay for my own pizzas I was more inclined to go simplistic. For years my go-to pizza was just ground beef and onions. Loved those things and ate a ton of them. Recently I've made a few of the "garbage" pizzas at the bequest of other people but a few days ago I decided to make one for me: simple. Just the basic stuff (sauce and cheese) along with Italian sausage and onions.
Made the dough: Italian herbs and cheese
Got two links of homemade sweet Italian sausage out of the freezer and into a skillet
Since we want thin crust I cut the dough ball in half
Roll out the dough and put it into the CI pizza pan
Sausage and onions
Goodies on the pizza
Lots of fresh shredded whole milk mozz and a sprinkle of parsley
Cooked on the grill at about 425 for 15 minutes or so
First slice with some fresh grated Parmesan and crushed red peppers
This pizza was outstanding!! The dough was the best I've ever had. It was a kit that I got from The Prepared Pantry (along with a bunch of other stuff) and it will be my go-to from now on. So easy and absolutely fantastic. Flavorful and super easy to work with very little spring-back as you're trying to get it laid into the pizza pan. The sausage was a first for me. I've been making this recipe for the sweet Italian for while a while but followed the recommendation of our friend Ray (
sawhorseray
) and put some Cabernet Sauvignon (sp??) into the mix. Instead of using water, I used the wine. The flavor was not nearly as pronounced as I was expecting but for me that's a good thing. It was subtle, balanced, and melded perfectly with the spices in the sausage. The sauce was also homemade which adds a lot to the finished product. All in all I'd say this was my favorite pizza in a long time. Surprisingly enough, Tracy agreed. This one is a keeper for sure. We wound up eating every last bit of it so that tells me what I need to know.
Thanks for dropping in. This is what happens when I get bored on a Sunday afternoon
Robert
Made the dough: Italian herbs and cheese
Got two links of homemade sweet Italian sausage out of the freezer and into a skillet
Since we want thin crust I cut the dough ball in half
Roll out the dough and put it into the CI pizza pan
Sausage and onions
Goodies on the pizza
Lots of fresh shredded whole milk mozz and a sprinkle of parsley
Cooked on the grill at about 425 for 15 minutes or so
First slice with some fresh grated Parmesan and crushed red peppers
This pizza was outstanding!! The dough was the best I've ever had. It was a kit that I got from The Prepared Pantry (along with a bunch of other stuff) and it will be my go-to from now on. So easy and absolutely fantastic. Flavorful and super easy to work with very little spring-back as you're trying to get it laid into the pizza pan. The sausage was a first for me. I've been making this recipe for the sweet Italian for while a while but followed the recommendation of our friend Ray (
sawhorseray
) and put some Cabernet Sauvignon (sp??) into the mix. Instead of using water, I used the wine. The flavor was not nearly as pronounced as I was expecting but for me that's a good thing. It was subtle, balanced, and melded perfectly with the spices in the sausage. The sauce was also homemade which adds a lot to the finished product. All in all I'd say this was my favorite pizza in a long time. Surprisingly enough, Tracy agreed. This one is a keeper for sure. We wound up eating every last bit of it so that tells me what I need to know.Thanks for dropping in. This is what happens when I get bored on a Sunday afternoon
Robert
