Until I launched this blog, the only pizzas we ever had at home were traditional, “classic” Italian pies. You know—tomato base, sausage, mushroom, mozzarella. Sometimes eggplant or spinach. I had tempted my pizza-loving man with stories of more “creative” pies I’d made in the past, but we always ended up making the usual, and it was all well and good.
But now that I’ve broken him (haha!), it seems we can’t turn away from the unconventional ideas I’ve been posting here. It started with the Buffalo chicken pizza, and we’ve worked through a couple of vegetarian pies and the couple of jerks (as in “Jamaican”). We still enjoy a classic pepperoni and mushroom pie, don’t get me wrong. But we are also knocking down the walls with all kinds of flavors, and having a lot of fun in the process of it all! (I should say at this point that my fact-checking husband, who edits this blog, reminds me that we have had white-clam pizzas as our New Year’s Eve celebration each of the last two years. But I would say those count as traditional, since they are part of the lore of Connecticut’s nationally famous New Haven pizza places, like Frank Pepe’s and Sally’s and Modern Apizza.)
And they are awesome, truth be told.
But I digress. Today, I offer another example of how I like to use up leftovers, and this adventure began on the heels of a recent backyard BBQ meal, when we enjoyed gourmet sausage (among other things) on the smoker. One of our local markets has an exclusive “sausage” department, featuring 40+ house-made specialties, and all pretty fabulous.
One lone straggler called “The Grill Master” was staring me down from the leftover shelf, along with a little bit of leftover sweet and spicy BBQ sauce that Les had whipped up for the spare ribs he smoked (he is the sauce king). There is always a plethora of cheese odds and ends in the deli drawer, and because I keep homemade pizza dough in regular rotation in this household, why not throw it all together into a smoky BBQ sausage pie? Why not, indeed.
1 ball of my New York pizza dough
1/4 cup sweet-spicy BBQ sauce
1 link smoked sausage* (about 4 oz.), cut into bite-sized pieces
1/2 medium onion, sliced
1/2 medium green bell pepper, sliced
Extra virgin olive oil
Handful of cremini mushrooms, cleaned and sliced
1 cup combined white cheddar and mozzarella*, grated
Sea salt and freshly cracked black pepper (smoked, if you can find it)
Smoked sausage has a very firm texture, perfect here because I could crisp up the cut edges in a skillet for even more texture and interest for our pizza. Kielbasa is a common example of a smoked sausage.
For this pizza, I used the bits of cheese we already had. If I were shopping from scratch, I would have gone straight for the cheddar on its own, or perhaps even a smoked cheddar or gouda.
- Preheat the oven to 550° F, with pizza steel or stone in place about 8” from the top heating element.
- In a small skillet, heat olive oil over medium high heat and saute the smoked sausage until edges are crispy and some of the fat renders. Transfer sausage to a small bowl. Add onions and peppers to the same pan and saute until soft and lightly caramelized. Add mushrooms and cook until soft and some of the moisture evaporates. Season with sea salt and black pepper.
- Shape pizza dough into a 14” circle and transfer it to a greased pizza pan or floured and cornmeal-dusted pizza peel.
- Brush dough with olive oil and season with salt and pepper. Then, spread the sauce in a thin layer, leaving 1/2” bare edges.
- Scatter half of the cheese over the sauce, then distribute the peppers, onions, mushrooms and sausage. Top with remaining cheese and slide the pizza into a preheated oven for about 7 minutes, or until crust is puffy and golden and cheese is bubbly all over.