Grilled Pizzettas with Sausage, Egg and Stracchino
- Level: Intermediate
- Yield: 2 individual pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1384
- Total Fat
- 87
- Saturated Fat
- 34
- Carbohydrates
- 85
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 63
- Cholesterol
- 348
- Sodium
- 1923
- Total: 2 hr 15 min (includes proofing time)
- Active: 1 hr 5 min
Ingredients
Pizza Dough:
1 1/2 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup warm water
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Topping:
8 ounces Italian fennel sausage, sliced
6 ounces stracchino cheese, broken into pieces
One 10-ounce jar pickled hot cherry peppers
2 Araucana eggs (blue eggs), fried
1 handful arugula
1/2 cup grated aged pecorino
Pinch fennel pollen
Directions
- For the pizza dough: Place a pizza stone in the oven and preheat to 425 degrees F.
- In a stand mixer, combine the flour, yeast, salt and sugar. With the mixer running, add the water and 2 tablespoons of the oil and mix until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball; if the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured work surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough and cover the bowl with plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
- Preheat a grill pan over medium-high heat.
- Turn the dough out onto a lightly floured work surface and divide it into two pieces. Cover with a clean kitchen towel or plastic wrap and leave to rest for 10 minutes. Roll the dough out into 6-inch rounds.
- One at a time, place the dough rounds on the preheated grill pan and grill until cooked and grill marks appear on the first side, about 2 minutes. Flip and do the same on the reverse side.
- For the topping: Saute the sliced sausage until golden brown.
- Scatter the stracchino, browned sausage and some peppers over the grilled pizzas. Transfer the pizzas to the preheated pizza stone and bake until the cheese is bubbly and melted, 5 to 7 minutes. Remove from oven and top each pizza with a fried egg and some arugula, fennel pollen and grated pecorino. Slice and serve.