Meat & Seafood
Local and free range. Comes in a tray pack or bulk. Save $1.50 LB
HOT HONEY BASIL & SAUSAGE PIZZA WITH GOAT CHEESE
Local flavor meets pizza in a perfect fusion of Italian sausage links, creamy goat cheese and Bend Smokin’ Hot Honey drizzle. We start with our fresh pizza dough, top it with Rao’s pizza sauce and a pinch of Peppered Earth chili flakes and fresh basil for a bright finish.
Serves: 4
Difficulty: Easy
Allergens: Wheat
750 ml I Save $7
Skin contact Pinot Gris, Muscat and Riesling with juicy notes of pear, apple and tropical fruit.
26-30 ct I SAve $1 lb Farm raised and BAP Certified. Previously frozen.
750 ml I Save $3 Fresh and lively with persistent notes of red fruits, clean wet stones and floral notes on the edges.
Ingredients:
Prep time: 15 minutes
Cook time: 13-15 minutes
¾ lb. raw Italian sausage links
1 lb. Market of Choice pizza dough ball
¼ C semolina flour
6 oz. pizza sauce (3/4 C) such as Rao’s 8 oz. shredded mozzarella
1.5 oz. pepperoni, sliced
4 oz. baby portobellos, sliced (or other mushroom)
2 oz. red onion, sliced thinly
6 oz. Market of Choice House goat cheese, chilled well ½ oz. parmesan, shredded
Pinch Peppered Earth chili flakes (to taste)
1 T Bend Sauce’s Smokin’ Hot Honey
12 fresh basil leaves, torn
2 T extra virgin olive oil
Steps:
• Preheat conventional oven to 425F, or if using pizza oven according to manufacturer’s directions.
• Cover sausage links in water and simmer until 165F internal. Drain water and lightly sear sausage in olive oil until golden. Remove from heat and cool to handle. Slice sausage ¼” thick. Reserve.
• Stretch pizza dough ball, gently tossing and twirling to 12” diameter. If using pizza oven, sprinkle semolina on work surface and lay shaped pizza dough over. Alternatively sprinkle semolina on parchment paper and lay dough over.
• Spread pizza sauce evenly across dough in thin layer. Top with shredded mozzarella, then pepperoni, sausage, mushrooms and red onions.
• Break goat cheese (or spoon) over pizza with teaspoon. Sprinkle parmesan and chili flakes over.
• Carefully transfer pizza on paddle to oven, or gently side parchment paper with pizza onto cutting board and slide parchment with pizza directly onto center oven rack or heated baking stone/pizza pan. Bake until bubbly and golden brown, 4 min. for pizza oven, 12-14 min. for convection oven.
• Carefully transfer pizza from oven to cutting board. Top with basil and hot honey drizzle all over. Brush edge of crust with extra virgin olive oil. Cut into 8 pieces and serve immediately.
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