Sausage and Olive Pizza
Ingredients
- 2 tablespoons olive oil, divided
- Pizza Dough (recipe follows)
- Red Pizza Sauce (recipe on top)
- 1 cup crumbled smoked sausage*(casings removed)
- ⅓ cup sliced olives (such as kalamata and Castelvetrano)
- 4 ounces fresh mozzarella cheese, shredded
- 2 cups fresh arugula
- 1 teaspoon fresh lemon juice
Instructions
- Preheat grill or oven to very high heat (450° to 550°).
- Generously brush a 12-inch cast-iron skillet with 1 tablespoon oil (adding more if needed). Using your fingers, press dough into skillet, covering bottom and spreading dough to sides. Let rest for 20 minutes.
- Brush ½ tablespoon oil onto dough. Spread Red Pizza Sauce onto dough, leaving a 1-inch border around edges. Top with sausage, olives, and mozzarella.
- Place skillet on grill rack over indirect heat or in bottom third of oven. Close grill lid, and cook until crust is golden brown and cheese is melted, 10 to 15 minutes.
- In a medium bowl, toss together arugula, lemon juice, and remaining ½ tablespoon oil. Top pizza with arugula mixture. Serve immediately.
*We used Conecuh Smoked Sausage.
Red Pizza Sauce
MAKES ABOUT ¾ CUP
Ingredients
- ½ cup tomato sauce
- ¼ cup tomato paste
- 2 teaspoons dried Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together all ingredients. Refrigerate in an airtight container for up to 3 days.
Pizza Dough
MAKES 1 (12-INCH) CRUST
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1½ teaspoons instant yeast
- 1 teaspoon sugar
- ⅔ cup warm water (100° to 110°)
- 1 tablespoon olive oil
Instructions
- In a large bowl, whisk together flour, salt, yeast, and sugar. Add ⅔ cup warm water and oil, and mix with your hands or stir with a fork until a shaggy dough forms. Cover and let rest at room temperature for 20 minutes.
- Turn out dough onto a lightly floured surface, and knead until dough becomes smooth and elastic, 7 to 10 minutes. (Dough will be sticky at first but will become less so the longer you knead; try to resist adding too much excess flour. Lightly grease a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. (See kitchen tip.) Use immediately.
KITCHEN TIP: For make-ahead pizza dough, place dough straight into the refrigerator after kneading for an overnight proof. If using refrigerated overnight, let dough stand at room temperature for 1 hour before proceeding so dough will relax and stretch easily without snapping back.
CAST IRON PIZZA TIPS:
– Cook your pizza on a very hot grill or in a very hot oven (450° to 500°).
– Check your pizza after 10 minutes to prevent overcooking.
– If you grill your pizza, cooking it over indirect heat and slowly rotating it occasionally allows you to control the browning.
