Smoked Pizza with Italian Sausage and Shallots
Yield: 4 servings
Prep time: 2 hours
Cook time: 15 minutes
Total time: 2 hours 15 minutes
My boyfriend Nick said if he had to pick one dish to eat for the rest of his life, it would be pizza. I mean, who doesn’t love cheesy pizza? Naturally, he wanted to share a pizza recipe on the blog. He decided to bake an italian sausage pizza over a pizza stone in the smoker. The pizza came out piping hot, with a hint of hickory smoke. The freshness from the homemade tomato sauce paired with the flavorful shallot oil really shined through. If you have been looking for a smoked pizza recipe, give this one a try.
Ingredients
-
For the Pizza Dough
- 450g (about 3 cups) of 00 flour
- 2 teaspoons (1 packet) instant yeast
- 1/2 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1-1/3 cups warm water
- Cornmeal for dusting pizza peel
- 9 tomatoes (whole)
- 8 oz hot italian ground sausage
- 1/2 cup pizza sauce
- 1/2 cup mozzarella cheese
- 2 bulbs of shallots (thinly sliced)
- 2 tbsp olive oil
- Parmesan cheese
For the Pizza Sauce
For the Pizza Toppings
Directions
Set the grill to smoke and let tomatoes smoke until blistered and peeled (about 45 minutes).
Transfer the tomatoes to a skillet and continue to cook them for 5 minutes on medium.
Puree the cooked tomatoes in a blender and flavor to taste with salt. Set aside.
Attach the dough hook and combine all ingredients (except cornmeal) into the mixing bowl.
Start the mixer on low and gradually increase the speed to medium until a ball forms.
If the dough is too dry, add a bit of water; if it is too wet, add a little more flour.
Once the dough forms into a ball, keep mixing for about 8 minutes at medium-high speed.
Stop the mixer and flour work surface. Divide the dough into two.
Using floured hands, gently shape each dough into a ball.
Brush each dough ball with a little bit of olive oil to keep it moist.
Cover with a damp towel and allow to rise for 45 minutes to 1 hour.
Thinly slice shallots and set aside in a separate bowl for quick access.
Saute half of the shallots in olive oil until golden brown and set aside.
Pick up the risen dough ball and gently shape it into a circle. Do not overwork.
Drape dough over your knuckles and rotate it around, letting gravity stretch it into a circle.
Sprinkle a little bit of cornmeal onto a pizza peel.
Spread shallot oil and pizza sauce over the dough leaving a 1/2 inch border around the edge.
Sprinkle mozzarella cheese over sauce, followed by pinches of raw sausage.
Finish with a sprinkle of thin sliced shallots and parmesan cheese.
When ready to cook, set smoker temperature to 500°F.
Place the pizza stone onto the grill and pre-heat for 30 minutes.
Slide pizza off the peel directly onto the stone.
Bake for 7 to 10 minutes. Enjoy!