Author Notes
This pizza is a fusion of Italian, Mexican, Japanese and American ingredients that is delicious and easy to make. We chose a beautiful variety of vegetables, sausage with a marinara sauce and sharp cheddar cheese. YUM! Here's the link...
http://tomandanitamorgan.blogspot.com/2014/03/thealmosteverythingtotallyfusionpizza.html? —Tom and Anita Morgan
Ingredients
-
1/3 pound
prepared pizza dough
-
1
hand-made chorizo sausage, skinned and crumbled
-
6 ounces
of marinara sauce
-
3 ounces
of shitake mushrooms, stems removed and cut into quarters
-
1/2
Anaheim pepper, chopped into 1" x 1/4" pieces
-
2
slices of red onion, chopped into 1/2" x 1/2" pieces
-
several cloves of garlic, sliced thin
-
12
kalamata olives, quartered (deli olives are better than canned)
-
1 cup
grated sharp cheddar cheese
-
1/4 cup
grated Parmesan
-
2 tablespoons
extra virgin olive oil
Directions
-
Roll out the dough to 11" diameter on a floured bread board and let rest while the sausage is cooked. Flip and roll several times while sausage is cooking. Don't try to make it a perfect circle; let it be your art.
-
Add the oil to a 12 inch saute pan and cook the crumbled sausages over medium-high heat until thoroughly browned; about 9-10 minutes then reserve.
-
Add the vegetables to the pan and sweat them for a few minutes to release some flavor
-
Wipe most of the oil and any crumbles out of the pan and lower the heat to medium. Lay the pizza dough in the bottom and saute for about 4-5 minutes then flip and cook on the other side for 4-5 minutes. The dough should then be mostly cooked with some medium brown spots on both sides. Remove from the pan and lay on the bread board.
-
Spread the marinara sauce on the pizza crust evenly then cover with grated cheddar cheese.
-
Spread the sauteed vegetables and sausage on top of the cheese. Then sprinkle with the Parmesan.
-
Cook on a heated pizza stone on the middle rack in a 425*F oven for 6 minutes or until the cheese is melted and edge of crust is starting to brown.
-
Cut the pizza into eighths. Serve on warm plates. Enjoy!
See what other Food52ers are saying.