February brings the Winter Doldrums for many thanks to shorter, darker, colder days. Let’s bring some flavor to this month!
I know that, as pizza makers, we are supposed to make pizzas for our guests. I try to keep that in the forefront of my mind when I develop a recipe. Until this one… This is what I want on MY pizza.
I am usually very vegetable forward if I have any topping on my pizza. However, when you have a Michelin-rated BBQ spot the next town over and they can make Merguez sausage for you, take advantage of that. They are known for Texas style BBQ, but honestly, they can do anything. So, thank you to the Heritage team for this!
Pizzeria owners: Do yourself a favor and partner with whomever is doing amazing product in your own hometown.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
For this pizza:
10-12 ounce dough ball 2 ounces smoked mozzarella 1 ounce fresh mozzarella 3 ounces pizza sauce 3 ounces Merguez sausage Chimichurri (recipe below) Sweet drop peppers Cilantro Manchego cheese
Stretch dough ball to desired size and add to a floured pizza peel. Top with the smoked and fresh mozzarella. Evenly dot the pizza sauce around the pizza. Pinch the Merguez and place around pizza. Bake at 550-600 F for 8-10 minutes or to your desired bake. When done, let pizza cool on a rack, then cut and top with chimichurri, sweet drop peppers and grated Manchego.
Recipe for chimichurri:
1 bunch parsley, super finely chopped 1 garlic clove, finely chopped 2 ounces extra virgin olive oil 1 ounce red wine vinegar ¼ teaspoon crushed red pepper ¼ teaspoon dried oregano Salt and pepper, to taste
Stir together, and for best results refrigerate and let sit overnight in a covered container. Take out an hour before use to get to room temperature.
The post On Deck: Pizza Meets BBQ appeared first on Pizza Today.
February brings the Winter Doldrums for many thanks to shorter, darker, colder days. Let’s bring some flavor to this month! I know that, as pizza makers, we are supposed to make pizzas for our guests. I try to keep that in the forefront of my mind when I develop a recipe. Until this one… This
The post On Deck: Pizza Meets BBQ appeared first on Pizza Today.
