I’m all for delicate, frou frou, this and that pizza. But, now and then you have to pull out the stops and build a heavy duty pie. Sausage pizza with Smoked Mozzarella and Caramelized Onions. In the words of a French version of Emeril Lagasse, le BAM!
Sausage was provided by my new heroes at Kocurek Family Charcuterie. Spicy Italian: Richardson’s pork and beef, fennel, basil, oregano, red pepper flakes and garlic. I pulled it out of its casing and fried it up before assembling the pie. The smoked mozzarella was a great compliment to it. I think everything should be smoked. I’m working on Smoked Water as we speak.
Kocurek Family Charcuterie : Available at Local Farmers’ Markets : Spicy Italian Sausage $6
Triangle (Wed. 3-7pm) Downtown (Sat. 9-1pm) Sunset Valley (Sat. 9-1pm) HOPE (Sun. 11-3pm)
Hilariously, I just read a recipe for smoked soft-boiled eggs that involved soft-boiling the eggs in smoked water. David Chang, maybe? Anyway, that pizza looks freaking tasty, especially with temps dipping into the teens tonight!
Jesus! I tried to pick the most innocuous ingredient to reference, water! I was worried people might take it as a bong reference. That or the Deep Purple song.
Man, that was a great pizza! Thanks for sharing. Looking forward to tonight. Mmmmmmm. This has got to turn into a business somehow buddy. Sell your recipe to the idiots around here who make terrible pizza!!!