Ingredients
The pizza dough:
- 4 teaspoons dry yeast
- ½ cup rye flour
- 2 tablespoons milk
- 4 tablespoons olive oil, plus olive oil for greasing the bowl
- ¾ teaspoon salt
- 3 ½ cups unbleached flour, plus flour for dusting the board
The pizza topping:
- 1 ½ pounds andouille sausage
- ½ cup olive oil
- 1 pound mozzarella cheese, thinly sliced
- 2 teaspoons fresh sage, finely chopped
- 2 garlic cloves, finely chopped
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Nutritional Information
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Nutritional analysis per serving (10 servings)
690 calories; 47 grams fat; 16 grams saturated fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 23 grams protein; 80 milligrams cholesterol; 1119 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Ten servings
Preparation
- To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
- Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
- Preheat the oven to 450 degrees.
- For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
- Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
- Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.
2 hours
Dining and Cooking