Skip the takeout and make your own pizza with Chef Craig's delicious recipe for fine Italian pizza.
Directions for: Italian Sausage and Blue Cheese Pizza with Grilled Asparagus and Radicchio Salad
Ingredients
Pizza Sauce1 (24 oz/700 g) jar passata (strained tomatoes)
red bell peppers, roughly chopped
yellow onion, roughly chopped
1 clove garlic
carrot, roughly chopped
3 Tbsp (45 mL) olive oil
cup (60 mL) water
Pizza Toppings2 Italian sausages, removed from the casing and cooked
cup (60 mL) basil leaves
cup (60 mL) red onion, thinly sliced
cup (125 mL) blue cheese, crumbled
cup (125 mL) mozzarella cheese, shredded
Red pepper flakes, to taste
Pizza Dough1 Tbsp (15 mL) active dry yeast
1 tsp (5 mL) sugar
2 cups (500 mL) warm water
3 tsp (15 mL) kosher salt
4 cups (1 L) 00 flour, plus extra for dusting
2 Tbsp (30 mL) olive oil
Grilled Arugula and Radicchio Salad1 bunch asparagus, trimmed
1 radicchio, quartered
Salt and pepper, to taste
3 Tbsp (45 mL) olive oil
bunch arugula
2 Tbsp (30 mL) red wine vinegar
cup (60 mL) Grano Padano cheese, shaved
Directions
Pizza Sauce1. Place all the ingredients in a food processor. Puree.
2. Place the puree into a saucepan on medium low heat for 20- 25 minutes.
Pizza Toppings1. Prepare and set aside for pizza assembly.
Pizza Dough1. In the bowl of an electric stand mixer fitted with a dough hook, combine the yeast, sugar, and water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
2. Turn the mixer on low and add the salt and olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Mix until the dough gathers into a ball, this should take about 5-7 minutes.
3. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, about 1 hour.
4. Once the dough has risen and is spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 2 pieces.
5. Preheat oven to 500F (260C). Cover and let rest for 10 minutes so it will be easier to roll out.
6. Roll or pat out a piece of dough into 12 inch (20cm) circle, about 1/8-inch (3mm) thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of sauce, and top with sausage, blue cheese, mozzarella and red onion. Slide the pizza onto a baking sheet and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with remaining dough.
Grilled Arugula and Radicchio Salad1. Preheat grill to medium.
2. In a bowl, add asparagus, radicchio, salt, pepper and olive oil. Toss to coat.
3. Grill asparagus and radicchio for 3-5 minutes or until asparagus has softened and radicchio has wilted.
4. Remove from grill and plate. Top with arugula leaves.
5. Dress with a red wine vinegar and garnish with cheese.
See more: Cheese, Italian, Main, Pork, Tomatoes, Vegetables