Sausage and Smoked Slaw Pizzette

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It was wonderful. While a little time consuming, it is well worth it.
I used turkey for the sausage. Way too salty for my taste, will most diffently cut the salt in half. Also, made Naan bread along with the pizza dough. Liked the Naan better. Marmalade was fantastic. Have added this to my recipe box, to have again and again.

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I agree with the previous reviewer. This recipe was very innovative, and very tasty. The different layers of smoky, savory, and sweet, commingled so perfectly. My girlfriend loved it, but complained about too much salt. As suggested by Hermasa, I would cut the salt in the sausage by at least half. You can always add more salt after cooking the sausage. Just remember there is also salt in the dough, onions, and the slaw. I also took a couple of shortcuts, which reduced my prep time in half. I used a circle ready-made thin pizza crust. You just have to bake it till it's a little hard so it can support the toppings. Half the recipe will be enough for one 12" crust. I also used hickory liquid smoke for the slaw, about one teaspoon, instead of smoking the cabbage. I highly recommend trying out this recipe if you are looking for something different in a pizza. It's not as labor intensive as it may seem, if you take the shortcuts. I will be making this again tonight. Enjoy!

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The pizzette was AWESOME! We fixed it on football Sunday and it was a huge hit. It is a bit labor intensive; but, well worth it! The recipe is actually enough for more than one pizza. We followed the recipe exactly. The only change we will make in the future is to cut the salt in the house sausage in half.

We just moved to CA from the east coast and live about 35 miles from Sacramento. When we visit the Golden Bear restaurant we are hoping the pizzette is as tastey as ours! :