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Sausage and Smoked Slaw Pizzette

This recipe crafts a sophisticated 'Sausage and Smoked Slaw Pizzette,' a small, rustic pizza. It features a flavorful base of Red Onion Marmalade, crumbled House Sausage, and a unique topping of Smoked Slaw. The high-temperature bake ensures a crisp crust, while the multi-component approach layers complex flavors and textures for a distinctive culinary experience.
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Prep Time 1 hour 45 minutes
Cook Time 37 minutes
Total Time 2 hours 22 minutes
Servings 4 people

Equipment

  • 1 Rolling Pin
  • 1 Baking Sheet
  • 1 Parchment Paper
  • 1 Chef's knife for cutting dough and pizzette
  • 1 Offset Spatula or Spoon for spreading marmalade

Ingredients
  

Main

  • 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
  • 3 large red onions
  • Salt
  • 1/2 cup dark balsamic vinegar divided
  • 1/4 cup sugar
  • Splash water
  • 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
  • 1/2 head savoy cabbage
  • 2 tablespoons whole grain mustard
  • 1/4 cup aioli*
  • 1 shallot grated
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper

Instructions
 

  • Preheat your oven to 500 degrees F. Dust a work station 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.

Notes

This 'pizzette' recipe, while seemingly simple, relies heavily on three key component recipes: Red Onion Marmalade, House Sausage, and Smoked Slaw. Prepare these elements in advance to streamline your workflow and ensure the best flavor development. For the dough, ensure it's at room temperature for optimal stretching and a thin, crisp crust. The high oven temperature (500°F) is critical for achieving that desired crispness. Consider using a pizza stone if available for superior heat distribution. When pre-baking the crust, aim for just set, not fully cooked, to allow for the second bake with toppings. The 'Smoked Slaw' adds a unique layer of flavor and texture; consider a light drizzle of good quality olive oil over the finished pizzette for added richness.