A Pizza Pie

Jay has many very nice qualities. His cooking however, happens to be one of my favorites 🙂 Cause frankly, I really like to eat! On New Year’s Eve, Jay swirled up a new concoction that has quickly risen to the top of my list. Whole wheat sausage and onion pizza – YUM!

Pizza Ingrediants
Pizza Ingrediants

For a while we had been making just plain ole’ cheese pizza a few times a month, which was good, but not all that exciting, ya know? So, we decided to bump it up a notch in flava and man alive – this pizza is GOOD! The keys to it’s success include lightly sauteing the onions prior to cooking, and adding a bit of whole grain flour into the mix to make the dough taste less wonder bread, and more fancy organic eatery chic. 😉

Pizza Pie
Pizza Pie

Here is the recipe for your dietary delight:

2 Cups of 100F water
4 Cups all purpose flour
1 cup whole wheat flour (can substitute with all purpose)
2 Tbs olive oil
1 Tbs Rice Syup, (honey or white sugar works the same)
2 1/4 tbs Active Dry Yeast
1 tsp salt
8oz Mozzarella cheese
Tomato sauce
1 onion
1 Garlic Clove
1 Mild Italian Turkey Sausage
Salt to taste
Putting it together:
1. Proof the yeast in the water and rice syup for 5-10 min until you see bubbles
add in the oil, salt, half the AP flour and the 1 C of whole wheat flour
2. Keep mixing and adding the flour until the dough it is able to be handled without being overly sticky
3. Knead dough and add the rest of the flour for 5-10 min until dough is slightly tacky and is smooth and elastic
4. Cover and place in a warm oven for 1 hr (100F) until it has doubled in bulk
5. Punch down dough and separate in half
6. Roll out dough onto pizza stone or baking sheet, let it rest while the oven pre-heats to 450-500F
7. While pre-heating, chop the onion and sautee with some olive oil and the chopped garlic clove
8. Add the sausage and cook until brown and crispy
10. Add toppings to the dough and bake for 10 min, check on it every few minutes because 500F can burn a pizza within minutes

2 thoughts on “A Pizza Pie

Leave a Reply

Your email address will not be published. Required fields are marked *