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Smoky Pesto Sicilian Style Pizza With Andouille And Salami

posted in Food & Drink > Recipes
06/05/2014
  • Pizza dough (recipe below)
    Pesto Sauce (recipe below)
    1 1/2 c. shredded gouda cheese
    1 c. shredded cheddar cheese
    1 small container of marinated bocconcini
    1/2 lb. andouille sausage sliced, cooked
    1/2 lb. Genoa Salami
    oregano, dried, crushed between hands
    extra virgin olive oil

  • Preheat oven to 500 degrees

    In a skillet over medium heat, cook sliced andouille for approximately 5 minutes, do not add grease to the pot, the andouille will make it's own grease. Remove from pan, drain and set aside.

    Place dough onto lightly oiled sheet pan. Spread pesto sauce onto dough. Top with cheese, andouille sausage and salami. Sprinkle crushed oregano over pizza prior to baking.

    Bake pizza for 20 minutes. Remove from oven and serve warm.

  • Pizza Dough: 1 large sheet pan

    1 tbsp. extra virgin olive oil
    1 tbsp. yeast
    1 tbsp. sugar
    2 c. lukewarm water
    2 1/2 tsp. salt
    1 1/2 tbsp. olive oil
    6 c. bread flour

    Directions:

    Pour water, sugar, yeast and salt into mixing bowl with dough hook. Allow to rest about 5 minutes. Add flour, mix well and knead for about 7 minutes.

    Place dough in greased bowl and allow to rise for about 2 hours. Deflate dough and roll out on lightly floured surface.

  • Pesto:

    5 oz. spinach
    1/4 c. pine nuts
    1/4 c. almonds
    1 c. parmesean cheese
    1 clove garlic
    1 tsp. black pepper
    extra virgin olive oil

    Directions:

    Add all ingredients except olive oil to a blender. Chop well, drizzle in olive oil until desired consistency is reached. To preserve pesto, place in a glass jar and coat with a thin layer of olive oil and place a piece of saran wrap over the jar.

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