The combination of burrata and a Smokey sausage tomato sauce results in a pizza with a zing of brightness and a robust flavor. The recipe makes two big pizzas.
Ingredients
- 1 pound Pizza Dough, Homemade Or Store-bought
- Corn Meal, For Dusting
- 1 pound Ground Sweet Italian Sausage
- 1 whole Medium Onion, Diced Small
- 4 cloves Garlic, Finely Minced
- Salt And Black Pepper
- 12 ounces, weight Tomato Paste, More Or Less As Needed
- 1-½ cup Chicken Broth (more Or Less As Needed)
- 2 Tablespoons Fresh Basil, Chopped
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Chipotle Chili Powder
- 1 teaspoon Dried Oregano
- ½ teaspoons Red Pepper Flakes
- 1 cup Mozzarella Cheese, Grated
- 2 cups Micro Greens
- 8 whole (2 Oz. Size) Balls Of Fresh Burrata
Preparation
Put the pizza stone into the oven, and turn the temperature to 450 degrees Fahrenheit.
Cut the pizza dough in half lengthwise. Make a pizza crust from one-half of your pizza dough and place it on a pizza peel sprinkled with cornmeal. Set aside.
Put the sausage in a large frying skillet or saute pan. Heat over a medium-high flame, then cook for about two to three minutes on each side or until the food is lightly browned. After adding the onion, continue to simmer for 8 to 10 minutes or until the sausage is thoroughly cooked and the onions have reached the desired tenderness. After adding the garlic, continue cooking for one to two minutes. Add little pepper and salt to taste.
After reducing the temperature to the medium:
- Add the tomato paste to the pan.
- Coat the sausage mixture with the tomato paste, and then continue cooking until it reaches a dark red.
- Add the chicken broth little by little while swirling or whirling until it is completely smooth.
If you discover that the sauce is too watery to use as a conventional pizza sauce, add a few tablespoons of tomato paste at a time until it achieves the necessary thickness. It will become more viscous as time passes. If you find that the sauce has a consistency that is too thick for your liking, add a few tablespoons of chicken broth at a time until it reaches the point where you are satisfied.
Turn the heat down to a medium-low setting. Add the crushed red pepper, sugar, chipotle chili powder, oregano, and basil to the mixture. Stir to mix. Adjust spice to taste. Turn the heat down to a low setting, and keep the pan on the stovetop, where it will stay warm until you are ready to use it.
Spread an even layer of approximately a cup of tomato sauce onto the pizza dough you have prepared. Dollop half of the mozzarella cheese on top of the dish. (If you want to bake the pizza with the burrata on top, follow the instructions below.)
Put the pie on the preheated pizza stone, slide it into the oven, and bake for about seven minutes until the crust is golden brown and the cheese is bubbling on top. Use a pizza peel to remove the pizza from the oven, but keep the stone in there while you do it.
Place four of the burrata balls on top of the baked pizza. Use a knife to cut open each one of them. Add some micro greens and crushed red pepper for garnish.
Repeat with the remaining dough and topping ingredients to complete the recipe. Consume at once, and do so with pleasure!
Please remember that you can bake the pizza even if the burrata is still on top. Be aware that it has the propensity to ooze and that doing so may result in a mess on your hands. If you decide to bake the pizza with the burrata, lay one ball in the middle before slicing it open. It needs to leak just enough and become incredibly melty. The remaining burrata can be sprinkled on top once the dish has been removed from the oven.
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