pizza guy #6 – casalinga sausage + shaved parmesan

We had a last minute decision to make pizzas on the webber on Saturday night. The result were some tasty effortless pizzas and the next 3 blog posts.

We had bought some Casalinga sausages from the local butcher during the week and had taken them out of the freezer intending to make a pasta dish. But the weather warmed up and it was agreed that it would be a good idea to make pizzas outside instead. We didn’t want to go to the shops and so the next set of pizza topping recipes come from the bare necessities we had around the house. This is what makes a pizza – thin, crispy bases and some simple flavours that just work well together.

per pizza (small size)

½-1 casalinga sausage, thickly sliced. Depends how large the sausages are – about 2 slices per pizza.

shaved parmesan

sprig of rosemary

1-2 tsp chilli flakes

½ lemon

Make a quantity of pizza dough:

While the webber is getting up to temperature, make the sauce (and organise all your topping ingredients): (You can be even lazier and just do a tin of tomatoes, salt, pepper and garlic. Just bring ingredients to a boil, simmer and reduce well)

Bring the pizza stone up to temperature before you put a base on it. You can do this in an oven or webber. If in an oven and you don’t have a pizza stone, have an oven tray heated. The temperature regardless of in a webber or oven should be at 240 degrees Celcius.

When the oven or webber is coming up close to temperature, organise your first base.

Flour your bench. Divide the dough into equal portions and roll into balls. Press one down into a round shape and flour both sides. Using a floured rolling pin or large glass, roll out the dough from the middle out to make a circle shape. Keep flipping the dough over as your roll, so you end up rolling it from both surfaces. Stop when it is about 2-3mm thick. This will form your first base.

Dust a small handful of semolina or polenta on a large board. Sit your rolled out base on top and move it around to coat the underside with the semolina or polenta. This prevents it from sticking when you add the sauce to the top.

Add a spoonful or 2 of quick tomato sauce. Coat the base.

Scatter over chilli flakes, sausage, rosemary and shaved parmesan.

Dust a small handful semolina or polenta onto your pizza stone or oven tray. Each time you cook a new pizza, scrape off the old semolina or polenta and dust more on your tray or stone. Move the pizza base onto your oven tray or pizza stone.

Ready once the bottom is golden to slightly charred. About 10 minutes at 240 degrees Celsius.

Squeeze over some lemon juice before serving.


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