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Sausage & Sweet Pepper Pizza serves 2 to 4

Little Italy's favorite street sandwich—Italian sausage and peppers—comes to life on top of this crisp, smoky crust. This way you get more toppings and less bread. Now that's amore!

1 pound sweet or hot Italian sausage, taken out of the casings, if necessary ¼ cup uncooked grits or polenta, for rolling the dough 1 ball prepared pizza dough, at room temperature (recipe page 29) 2 tablespoons olive oil 1 cup Tuscan Red Sauce (recipe right) or Crushed Tomato Sauce (recipe page 29) ¼ cup pickled sweet and hot peppers, sliced 1 cup grated mozzarella cheese ½ cup grated Monterey Jack cheese 1 teaspoon B&E Sprinkle-icious Spice Blend (recipe below right) or favorite spice blend kosher salt and freshly ground black pepper to taste 1. Place the sausage in a large, heavy skillet. Sauté over medium heat, breaking up any large pieces, until fully cooked. Alternatively, grill the sausage in its casing and slice before using. Drain on paper towels and reserve for topping. 2. Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions for gas or charcoal on page 31. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. 3. Spread the entire surface with the sauce. Top with the sausage and peppers, then sprinkle with the cheeses. Finish grilling the pizza per the master instructions. 4. Remove from the grill, sprinkle with the spice blend, and season with salt and pepper. Slice and serve immediately. Palate Partner: Pick up a six-pack of Italian beer.

Bollywood Chutney Chicken Pizza serves 2 to 4

Indian flavors and Bollywood movies are quickly gaining popularity in America— and for good reason. Both are richly layered, colorful, spicy, and slightly chaotic. Why not take a break from the ordinary by making this pizza and watching a Bollywood classic? ¾ cup plain full-fat yogurt 1 teaspoon garam masala (an Indian spice blend) 1 teaspoon cracked coriander seeds 1 medium white onion, thinly sliced 2 tablespoons peeled and grated fresh ginger 2 cloves garlic, minced juice of 1 lemon 2 teaspoons kosher salt 1 teaspoon turmeric 2 boneless, skinless chicken breast halves (1 pound total) ¼ cup uncooked grits or polenta, for rolling the dough 1 ball prepared pizza dough, at room temperature (recipe page 29) 2 tablespoons olive oil 1 cup mango chutney (Major Grey’s) ½ cup grated smoked mozzarella cheese 1 ripe mango, peeled, pitted, and diced leaves from 3 sprigs fresh mint ¼ teaspoon red pepper flakes continued on page 34

Tuscan Red Sauce Makes about 2½ cups

2 pounds (about 10) plum tomatoes 5 fresh sage leaves 1 teaspoon kosher salt 4 cloves garlic, roughly chopped 1 tablespoon extra virgin olive oil, or more to taste 1. Place a 4- or 5-quart saucepan on the stove. Break each tomato open by squeezing it with your hand over the saucepan. Once each tomato is cracked, place it in the pan. Add the sage, salt, and garlic and cover. 2. Cook over medium heat for 45 to 60 minutes, stirring occasionally. The tomatoes will break down and liquefy as they cook. When the tomatoes are thick and saucy (about the texture of ketchup), remove from the heat. Let cool to room temperature. 3. Process the sauce through a food mill or strainer to remove the seeds and skins, then adjust the seasonings. Whisk in the oil.

B&E Sprinkle-icious Spice Blend Makes ½ cup

Enhance any pizza, salad, or flatbread with a shake or two. 1 tablespoon dehydrated onion 1 tablespoon roasted dehydrated garlic 2 teaspoons dried lemon peel ½ teaspoon red pepper flakes 1 teaspoon dried thyme 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 1. Mix all the ingredients thoroughly and store in an airtight container for up to 3 months.

summer 2013 real food 33

Profile for Lunds & Byerlys

Lunds and Byerly's REAL FOOD Summer 2013  

Lunds and Byerly's REAL FOOD Summer 2013