After the long awaited move to Brooklyn, we made it over to the Grand Army Plaza Greenmarket last weekend. I was hoping to find ramps for a pizza, but they are out of season so we picked up wild onion and garlic shoots instead. We also found some incredible manchego cheese and homemade sausage. Sunday night we did the pizza (recipe below) and last night we made some very tasty orzo with the leftovers (recipe to follow).
Sausage Pizza with Wild Onion and Garlic Shoots:
- 4 sweet Italian sausage, casings removed and chopped
- 1/2 cup marinara sauce or chopped canned tomatoes
- finely chopped wild onion (you can use all of the bulb and as much of the greens as you wish)
- finely chopped garlic shoots
- fresh pizza dough (recipe below)
- shredded young manchego cheese
Saute sausage over med-high heat until nicely browned and almost cooked through. Remove and add onion and garlic to the saute pan. Saute until transparent and wilted and remove.
Roll out dough and start with a very thin layer of tomato sauce. Add sausage, cheese and onion/garlic mixture.
Bake on a pizza stone at 500 degrees until dough is cooked through and cheese is nice and bubbly.
Pizza Dough:
- 3 ½ cups flour
- 1 cup warm water (between 95 and 115 degrees F)
- 1 package active dry yeast
- 2-3 T honey
- 1 t salt
- ¼ cup olive oil
1. Dissolve yeast in warm water in a small bowl. Add honey once yeast has been dissolved.
2. Add 1 cup flour to large bowl and mix in yeast/water mixture with wooden spoon. Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45 minutes, the dough should have doubled in size. Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.
