• 10/11 Sausage Pizza Day 4

    From Dave Drum@1:3634/12 to All on Sun Oct 10 05:01:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sausage Pan Pizza
    Categories: Breads, Pork, Cheese, Vegetables, Herbs
    Yield: 6 servings

    1 1/2 c Warm water
    4 1/2 ts Sugar
    2 1/4 ts Active dry yeast
    3 tb Olive oil; more for the
    - bowl
    1 1/2 ts Kosher salt
    2 c Bread flour; more as needed
    1 3/4 c Whole-wheat flour

    MMMMM---------------------------PIZZA--------------------------------
    8 oz Pork sausage
    6 tb Olive oil
    1 c Tomato sauce
    1 bn Kale; stemmed, chopped
    8 oz Shredded mozzarella
    3 oz Parmesan; grated
    2 Sprigs fresh thyme; leaves
    - picked
    Zest of 1/2 lemon
    Salt & fresh ground pepper
    Crushed red pepper flakes

    Recipe courtesy of Molly Yeh

    FOR THE DOUGH: In a stand mixer fitted with the dough
    hook, mix together the water, sugar and yeast. Let it
    sit until foamy, about 5 minutes. With the mixer running
    on low speed, add the oil and salt, then gradually add
    the bread and whole-wheat flours. Increase the speed to
    medium high and mix, adding just enough additional bread
    flour so that the dough no longer sticks to the bowl,
    until the dough is smooth and slightly sticky, 7 to 10
    minutes. (Alternatively, mix by hand and knead on a
    lightly floured surface.) Place the dough in an oiled
    bowl and turn it once or twice to coat it in oil. Cover
    the bowl with plastic wrap and let rise in a draft-free
    place for 2 hours or in the refrigerator overnight.

    FOR THE PIZZA: If the dough was refrigerated, let the
    dough sit at room temperature for about an hour before
    shaping.

    Set the oven @ 500ºF/260ºC.

    Place a 14" cast-iron pan into the oven to preheat while
    you prepare your other ingredients.

    Add the sausage to a medium pan over medium-high heat.
    Cook, breaking it up into crumbly pieces, until browned
    throughout and no longer pink, 5 to 8 minutes. Set
    aside.

    Flour a work surface and rolling pin, then roll out the
    dough to a 14" round.

    Remove the cast-iron pan from the oven and drizzle with
    3 tablespoons of the olive oil to coat. Carefully place
    the dough into the pan and push the edges up against the
    side of the pan. Drizzle the dough with the remaining 3
    tablespoons olive oil. Top with the tomato sauce in an
    even layer. Then, sprinkle on the kale, sausage,
    mozzarella, grated Parmesan, thyme, lemon zest and some
    salt, black pepper and red pepper flakes. Bake until the
    crust is golden brown, 18 to 20 minutes. Allow to cool
    slightly, then slice and serve straight from the pan!

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Sun Oct 9 11:08:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Elk Sausage Pizza
    Categories: Breads, Game, Herbs, Cheese, Vegetables
    Yield: 5 Servings

    MMMMM---------------------------DOUGH--------------------------------
    3 1/2 c Bread flour
    1 ts Sugar
    1/4 oz Env dry yeast
    1 1/2 c Very warm water; 120ºF/49ºC
    2 ts Kosher Salt
    4 ts Olive oil; divided

    MMMMM---------------------------PIZZA--------------------------------
    1 lb Italian-style elk sausage;
    - cooked, crumbled
    1 1/3 c Pizza sauce
    1/2 c Marinated artichoke hearts;
    - chopped
    1/4 c Sliced black olives
    1/2 c Sliced onions
    1/2 c Sliced mushrooms
    2 ts Butter
    1 1/2 c Shredded mozzarella

    Mix the flour, yeast, sugar and kosher salt in the bowl
    of a stand mixer.

    While the machine is running, add the water and 2 T of
    olive oil and beat until the dough forms a soft ball -
    the bread hook works best for this.

    Scrap the dough onto a floured surface and gently knead
    into a ball.

    Grease a large bowl with the remaining 2 T olive oil and
    place the dough in it, turning it so that the top part
    has some oil on it.

    Cover with plastic wrap and a dish towel and place in a
    warm place until it doubles in size, about an hour.

    Roll the dough out into desired form, this will make
    either two round pizzas or one large half sheet size.

    Let it set, covered for about 10 minutes.

    Saute onions and mushrooms in butter until they soften,
    about 10 minutes.

    Spread the cooked elk sausage over the dough.

    Sprinkle onions and mushrooms on pizza with olives,
    artichokes and anything else that trips your trigger.

    Sprinkle with the cheese.

    Bake in a 400ºF/205ºC oven for 15 or 20 minutes, or
    until cheese is melted and bubbly.

    RECIPE FROM: https://therockymountainwoman.com

    Uncle Dirty Dave's Archives

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