maine rueBen Pizza This recipe uses a lot of Maine ingredients!
Dough: Portland Pie Pizza Dough – beer, basil wheat or garlic; thawed. I prefer beer flavored but they all work well. Toppings: W. A Bean & Sons Garlic Chicken Sausage – the sausage can be put on from the package or browned a little with onions with a little olive oil. Olive oil from Fiore (optional) - the sausage is fairly low fat, so you may want to include some oil since this pizza has no sauce. Chevre goat cheese from Seal Cove Farm or if you prefer a hard cheese, Frost Heave from Fuzzy Udder Creamery. As much cheese as you want. Budget and daring should be the only limit to cheese. Sauerkraut from Morse’s Sauerkraut in Waldoboro Spread a thin layer of corn meal on your working surface and roll out the dough with a rolling pin. Roll dough to approximate size of your pizza tray or stone. I use a 10” x 14” steel cookie sheet with low sides. Place dough on pan (or slide pan under dough) and adjust dough to fit pan. Hopefully the dough overhangs the pan enough to roll some fancy cheese into a stuffed crust. Wouldn’t that be good?! Put the ingredient with the most water – the sauerkraut - on last. The olive oil (if using) and sausage go on first. Spread sausage evenly unless you want a meat-free section. Dot the sausaged-pizza evenly with cheese. And now for the sauerkraut. Eat some from the container because you know… you deserve it. Spread the rest around – but not too much since it can make a watery pizza. Bake in a pre-heated oven at 450˚ for 10 – 15 minutes until dough and cheese are nicely browned. If not browned enough, cook longer in 2 minute increments. If you are using a pizza stone, pre-heating could take up to an hour. Let cool for five minutes. Eat. Steven Valleau, Artist, Wendell Gilley Museum
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