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Chef’s Recipe: Tony Gemignani’s Italian Sausage & Three Pepper Pizza

Tuesday, 9 October 2012 | Tags: , , ,

For an all-pizza episode of Anna & Kristina's Grocery Bag, we brought chef and world champion pizza maker Tony Gemignani to our kitchen. After a few dough lessons, he also shared this great pizza recipe with us!

Serves 4-6
Cook Time: 15 minutes

Ingredients:

2 tablespoons olive oil 
1 small green bell pepper, seeded, deribbed, and cut into 1/4-inch strips 
1 small red bell pepper, seeded, deribbed, and cut into 1/4-inch strips 
1 small yellow bell pepper, seeded, deribbed, and cut into 1/4-inch strips 
1 teaspoon minced garlic 
1/2 teaspoon dried oregano 
1/4 teaspoon cayenne pepper 
1/2 teaspoon kosher salt 
Freshly ground pepper 
Vegetable-oil cooking spray

1 portion (15 ounces) New York–Style Pizza Dough, at room temperature 
Unbleached bread flour for dusting 
1/2 cup New York–Style Pizza Sauce 
2 mild or hot Italian pork sausages (about 1/2 pound), cut crosswise into 1/4-inch slices 
2 cups (8 ounces) coarsely shredded whole-milk or part-skim, low-moisture mozzarella cheese 
1/4 pound bulk mild or hot Italian pork sausage, separated into small chunks 
1/2 tablespoon freshly grated Parmesan cheese

www.homedepot.ca

Directions:

Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack. Position another rack in the upper third of the oven. Preheat the oven to 500°F.

While the oven is heating, warm the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add all the bell peppers and sauté, stirring frequently, until crisp-tender, about 4 minutes. Add the garlic, oregano, cayenne, salt, and a few grindings of fresh pepper and sauté for 1 minute longer. Set aside to cool slightly.

Coat a 12-inch pizza screen or perforated pizza pan with the cooking spray. Remove the dough from the plastic bag and place on a lightly floured work surface. Lightly dust the dough with flour. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges. Lift the dough and check to make sure the dough isn’t sticking to the work surface. Shake the excess flour from the dough. Toss the dough until it is stretched to a 12-inch circle and place it on the prepared screen. Alternatively, lay the dough on the prepared pizza screen and gently stretch the dough into a 12-inch round.

To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border. Distribute the peppers over the sauce. Arrange the sausage slices over the top. Scatter the mozzarella over the top. Arrange the chunks of bulk sausage evenly over the cheese, pressing them into the cheese slightly.

Place the pizza in the oven on the upper rack. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake the pizza until the crust is crisp and golden brown, 10 minutes. Using a pizza peel, lift the pizza off the screen or pan and place the crust directly on the pizza stone. Using the peel or wearing thick oven mitts, remove the screen or pan from the oven. Continue baking the pizza until the bottom of the crust is golden brown, 3 to 4 minutes longer. Using the peel, remove the pizza from the oven and transfer to a cutting board. Sprinkle the Parmesan over the top. Slice the pizza into wedges and serve immediately.


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