Pizza #3: Arizona

Y’all!

If you want flavor, make this pizza.

Now!

It’s dripping with flavor…literally! 😉

This week’s pizza was the Arizona Salsiccia.  We tried to recreate this pizza as close to the ‘original’ as possible with the limited info we had.  With a basic pizza crust, this pie is loaded up with fresh mozzarella slices, grilled radicchio, spicy sausage, cheddar cheese, and a sweet balsamic reduction.  Rather than grilling the radicchio, we roasted ours.  When fresh, radicchio is rather bitter; however, after roasting and baking it, the bitterness mostly mellows out. Katie joined Tommy and I in our pizza night this week.  We all enjoyed working together to create the Salsiccia Pizza, each taking up a task or two.

We managed to time things perfectly as I finished up the crust right as Tommy finished prepping our toppings. Katie took charge of the balsamic reduction, which was a little more time consuming, but by the time our pizza was loaded up, the reduction was ready to be drizzled.

First, we drizzled an herbed olive oil mixture over the crust, then layered on the fresh mozzarella slices.  We continued topping the pizza with the roasted radicchio,  cheddar cheese, and spicy sausage.  The final touch was put on with the drizzle of the sweet balsamic reduction.  Like I said, this pizza was loaded with flavor!

With it totally loaded, we stuck the pizza in the oven, of course with our cheesy bread-sticks!  By the time it was finished baking, we had melted cheese and balsamic running off the sides.  I guess that’s what happens when you don’t build up a crust around the edge of your pizza.  Oops!

This was certainly a hearty pizza, but we decided that next time we’ll hold back on the mozzarella. We may have gone a little overboard with it this time, but boy was it tasty!!  I also wasn’t 100% impressed with the radicchio, and might opt to leave it out completely the next time around.  But overall,  this pizza was tasty, cheesy, and flavorful!!

Recipe:

Salisiccia

Crust:

2-3 cups flour

1 Tbs. rapid rise yeast

1 Tbs. sugar

pinch of salt

2 Tbs. Olive oil

1 cup warm water

herbs

Mix all ingredients together, starting with 2 cups of flour.  Stir together till dough is moist.  Add more flour, 1/4 cup at a time, until dough is dry enough to knead.  Dump onto lightly floured surface and need in remaining flour or until dough is no longer sticky.  Roll out dough into a circle and let rest while you prepare the toppings.

Sweet Balsamic Reduction:

1 pint Balsamic Vinegar

1 Tbs. Honey

a pinch of Brown Sugar

1 bay leaf

Bring balsamic vinegar to a boil in saucepan and simmer over medium heat.  Add honey and brown sugar. Continue boiling, stirring occasionally until balsamic has reduced to about half and becomes thicker and syrup-like.

Toppings:

fresh mozzarella cheese, sliced

cheddar cheese

radicchio (roasted)

spicy sausage (cooked)

Bake at 450 degrees F for 15-20 minutes or until cheese is melted and crust is golden brown.

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