Sausage and Smoked Slaw Pizzette
- Flour, for dusting
- 1 pound pizza dough
- 1/2 cup Red Onion Marmalade, recipe follows
- 8 ounces House Sausage, recipe follows
- 1/2 cup Smoked Slaw, recipe follows
- Salt and pepper
- Red Onion Marmalade:
- 3 large red onions
- 1/2 cup dark balsamic vinegar, divided
- 1/4 cup sugar
- Splash water
- House Sausage:
- 1/4 cup chopped garlic
- 1/4 cup grated onion
- 4 sprigs fresh oregano, leaves chopped
- 1/4 cup chopped fresh Italian parsley
- 1/2 teaspoon fennel seed, toasted and ground
- 1 teaspoon ground dried oregano
- 1 to 2 tablespoons crushed red chile flakes (depends on desired heat level)
- 1/3 cup red wine
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 2 tablespoons salt
- 1 teaspoon ground pepper
- 1 1/2 pounds pork shoulder, ground
- Smoked Slaw:
- 1/2 head savoy cabbage
- Handful hickory wood chips
- 2 tablespoons whole grain mustard
- 1/4 cup aioli*
- 1 shallot, grated
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon sugar
- Salt and pepper
Preheat your oven to 500 degrees F.
Dust a workstation with flour and cut the dough in half. When the dough is at room temperature, stretch it or roll it out using a rolling pin; you want a thin pizza dough, approximately 1/4-thick at the most. (A pizzette is a rustic oval shape though it will work in the more traditional circle.) Place the dough onto a sheet of parchment paper on a sheet tray and bake in the oven until the dough has set and started to brown, about 3 minutes. Remove from the oven and spread a thin layer of Red Onion Marmalade. Crumble the House Sausage over the pizza and spread out evenly. Place back into the oven and bake until the dough has hardened and you can lift one side of the pizza without it bending, about 5 minutes. Remove from the oven and drape with Smoked Slaw. Cut and enjoy.Red Onion Marmalade:
Cut the top and bottom off the onion and peel the skin. Cut vertically straight down through the middle, exposing a crescent moon shape, not rings. Place the onion, cut side down, on the board and slice into julienne. Repeat with all the onions.
Place the onions into a saucepan and put over a low heat on your stovetop. Sprinkle with a little salt and stir. Cook, stirring occasionally, allowing the onions to sweat out their liquid until they all become translucent (being careful not to caramelize or burn the onions), about 20 minutes. Add in half the balsamic and reduce over low heat until the liquid coats the back of a spoon, 15 to 20 minutes. Reserve.
In a separate pan over high heat, pour the sugar into the center of the pan and surround with water. Stir the sugar into the water to moisten. Occasionally shake the pan to evenly disperse the heat. Keep a close eye on the sugar-water mixture as the moisture is expelled. First the bubbles will be smaller and more consistent, like syrup. Then the sugar will start to change color as it caramelizes. When it is a light amber color, remove from the heat and stir in the remaining balsamic vinegar until incorporated. Add the caramel sauce to the cooked onions and season with salt. Cool and serve.House Sausage:
Add all the ingredients except the pork into a large bowl. Whisk together and let rest for 10 minutes. Add in the ground pork. Break the pork apart gently and toss to distribute ingredients. Mix by kneading the mixture, but do not over mix. Cook a small piece of sausage to test for seasoning. If needed, add salt and a splash more vinegar. For pizza preparation, render the sausage until lightly browned and strain excess fat. Cool and reserve for assembly.Smoked Slaw:
Remove the core from the cabbage and julienne. To assemble the smoker, place the wood chips into a half hotel pan over high heat. After 2 minutes, the chips will start to smolder. Place some ice into a perforated pan of the same size and cover with a layer of plastic wrap. Place the perforated pan with the ice and the cabbage onto the pan with the chips and cover with tin foil. Allow the smoke to permeate the cabbage for 4 minutes. Remove from the pan and place directly into a bowl. Add the remaining ingredients and mix thoroughly. Season with salt and pepper. Cool and reserve.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Billy Zoellin, executive chef of The Golden Bear in Sacramento, CA.