Pizza Today - June 2019 - 33
Pearl Onions - A
mixture of white, yellow
and red pearl onions
sautéed simply with olive
oil and salt make a great
partner to sausage-based
pizzas. You can also add
a balsamic glaze and
bacon (or guanciale)
to these beauties for a
nice twist that doesn't
stray too far from the
mainstream.
Peppers - It goes
without saying that
green, red and/or yellow
bell peppers are ideal
for pairing with sausage.
For those who love heat,
jalapeños, serranos and
habañero peppers fit like
a charm as well.
Cream Sauce -
While red pizzas are
king, sausage lends itself
well to cream-based
sauces. These sauces
can incorporate dill
and fennel for added
flavor, or offer a cool/
spicy counterpunch by
mixing a base of cream
cheese with jalepeño, for
example.
Be sure to use a variety of sausages and don't
just limit your offerings.
While a crumbled base is
great for most pizzas and
items like Stromboli or
calzones, link sausage has
its place, as does chorizo,
andouille, salami, etc.
Pig Pearls
10-ounce dough ball
5 ounces pizza sauce
6 ounces sausage
3 ounces mixed pearl
onions, sautéed in
olive oil and salt
6 leaves baby spinach,
sautéed in olive oil
and salt
2 ounces Romano
cheese, grated
8 ounces mozzarella,
shredded
¼ cup marcona
almonds, chopped
3 ounces ricotta cheese,
dollops
Extra-virgin olive oil for
drizzle
Crushed red pepper
flakes, pinch
pizza is finished.
Remove from oven
and drizzle with olive
oil. Add a pinch of
crushed red pepper
flakes, then serve.
Sauté´ the onions
and spinach in olive oil
and salt. Drain and set
aside.
Cook the sausage.
Drain and set aside.
Open pizza dough
and add sauce. Then
top with sausage,
onions, spinach,
Romano, mozzarella,
almonds and ricotta.
Bake until crust is
golden brown and
Two large Portobello
mushrooms, stems
and gills removed
6 ounces cream cheese,
softened
2 medium jalapeños,
chopped
1 clove garlic, chopped
3 ounces pepperjack
cheese
3 ounces cheddar
cheese
6 ounces chorizo
Jalapeño &
Cream Cheese
Stuffed Mushrooms with Sausage
Dill, for garnish
Olive oil drizzle
Remove the stems
and gills from the
Portobello mushrooms.
Set aside.
Cook the sausage,
drain and set aside.
Blend softened cream
cheese, jalapeños and
garlic together. Stuff
the mixture inside the
mushrooms.
Add the cheeses and
then top with chorizo
and bake at 400 F until
cheese is melted and
mushroom is cooked
through.
Drizzle with olive
oil and add fresh dill.
Serve. n
JEREMY WHITE is
Editor-in-Chief of
Pizza Today.
J U N E 2 0 1 9 / P I Z Z AT O D AY. C O M / 3 3
http://hotrocksoven.com/
http://hotrocksoven.com/
Pizza Today - June 2019
Table of Contents for the Digital Edition of Pizza Today - June 2019
Pizza Today - June 2019
Commentary
Contents
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Beer Tap Maintenance
Pizza Toppings: Sausage
Pizza Toppings: Egg
Raising Prices
Delivery Liability
Pizza Today on the Road: East Side Pies, Austin, Tx
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - June 2019 - CT1
Pizza Today - June 2019 - CT2
Pizza Today - June 2019 - Pizza Today - June 2019
Pizza Today - June 2019 - Cover2
Pizza Today - June 2019 - Commentary
Pizza Today - June 2019 - 4
Pizza Today - June 2019 - 5
Pizza Today - June 2019 - Contents
Pizza Today - June 2019 - 7
Pizza Today - June 2019 - Contributors
Pizza Today - June 2019 - 9
Pizza Today - June 2019 - Expo Spotlight
Pizza Today - June 2019 - 11
Pizza Today - June 2019 - @ Pizza Today
Pizza Today - June 2019 - 13
Pizza Today - June 2019 - Conversation
Pizza Today - June 2019 - 15
Pizza Today - June 2019 - Man on the Street
Pizza Today - June 2019 - 17
Pizza Today - June 2019 - Tony’s Trending Recipe
Pizza Today - June 2019 - 19
Pizza Today - June 2019 - Knead to Know
Pizza Today - June 2019 - 21
Pizza Today - June 2019 - 22
Pizza Today - June 2019 - 23
Pizza Today - June 2019 - Destinations
Pizza Today - June 2019 - 25
Pizza Today - June 2019 - Beer Tap Maintenance
Pizza Today - June 2019 - 27
Pizza Today - June 2019 - 28
Pizza Today - June 2019 - 29
Pizza Today - June 2019 - 30
Pizza Today - June 2019 - 31
Pizza Today - June 2019 - Pizza Toppings: Sausage
Pizza Today - June 2019 - 33
Pizza Today - June 2019 - Pizza Toppings: Egg
Pizza Today - June 2019 - 35
Pizza Today - June 2019 - Raising Prices
Pizza Today - June 2019 - 37
Pizza Today - June 2019 - 38
Pizza Today - June 2019 - 39
Pizza Today - June 2019 - Delivery Liability
Pizza Today - June 2019 - 41
Pizza Today - June 2019 - 42
Pizza Today - June 2019 - 43
Pizza Today - June 2019 - Pizza Today on the Road: East Side Pies, Austin, Tx
Pizza Today - June 2019 - 45
Pizza Today - June 2019 - 46
Pizza Today - June 2019 - 47
Pizza Today - June 2019 - Product Showcase
Pizza Today - June 2019 - 49
Pizza Today - June 2019 - Pizza Today Yellow Pages
Pizza Today - June 2019 - 51
Pizza Today - June 2019 - 52
Pizza Today - June 2019 - 53
Pizza Today - June 2019 - 54
Pizza Today - June 2019 - 55
Pizza Today - June 2019 - 56
Pizza Today - June 2019 - The Marketplace
Pizza Today - June 2019 - 58
Pizza Today - June 2019 - 59
Pizza Today - June 2019 - 60
Pizza Today - June 2019 - 61
Pizza Today - June 2019 - 62
Pizza Today - June 2019 - 63
Pizza Today - June 2019 - 64
Pizza Today - June 2019 - Reader’s Resource
Pizza Today - June 2019 - Mike’s Monthly Tip
Pizza Today - June 2019 - Cover3
Pizza Today - June 2019 - Cover4
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