Italian Sausage and Hot Honey Pizza
Introducing the ‘Newbie’ by Jhy from @devouredpopup. An Italian sausage pizza with the perfect mix of sweet, salty and spicy flavours cooked in Roccbox.
Roasted Garlic (7 cloves)
Caramelized Shallots (½ cup / 4oz / 113g) - Unsalted Butter, Salt, Pepper, Red Wine
Red Sauce (1 cup / 8oz / 226g) - San Marzano tomatoes, salt, fresh basil, EVOO
Pizza dough balls
Shredded Part Skim Mozzarella (1 cup / 8oz / 226g)
Ground Pork (½ cup / 4oz / 113g) - Fennel Seed, Brown Sugar, Garlic Powder, Onion Powder, Dried Parsley, Dried Basil, Dried Oregano, Paprika, Salt, Red Pepper Flakes, Red Wine Vinegar
Extra Virgin Olive Oil (2 tbsp / 1 oz / 14g)
Mike’s Hot Honey (2 tbsp / 0.5oz / 14g)
Herbs (Parsley, Thyme, Rosemary)
Pecorino (2 tbsp / 1oz / 28g)
Grated Parmesan (2 tbsp / 1oz / 28g)
Garlic oil (optional)
Preheat your Gozney pizza oven to 176°C/350°F. The first step is to roast your garlic until tender.
Next you want to caramelize your shallots with red wine and unsalted butter until they soften.
For your red sauce you’ll want to crush your tomatoes by hand, season the tomatoes with Evoo, salt and fresh basil
Now you can start assembling. Spread a thin layer of red sauce along the base of your pizza dough. Top with a layer of mozzarella cheese.
Once you have your red sauce and cheese, add your ground pork, roasted garlic, and caramelized shallots.
Place your pizza in the Roccbox at 204°C/400°F, turning regularly to cook on all sides.
After cooking fully. Garnish with herbs, pecorino, grated parmesan, hot honey and garlic oil if you have it.
Chef Jhy aka Jhy-Sizzle-Patty of Devoured Pizza in Kansas City, MO is inspired to create dishes that give your palette a nudge by using a combination of ingredients in ways that make trying something new fun and exciting.