Andouille Sausage & Pesto Pizza
Ingredients
- 1 pizza dough
- .5 cup Andouille sausage sliced
- 2 tablespoons basil pesto
- 4-5 slices Gruyere cheese
- .25 cup Arugula
- extra virgin olive oil
- Lemon juice fresh
Basil Pesto
- 1 cup bunch basil
- 1-2 cloves garlic
- .25 cup pine nuts toasted
- .25 cup Parmesan cheese
- .25 cup extra virgin olive oil
- salt to taste
Instructions
Making the Basil Pesto Sauce
- Pound the garlic and salt, using a mortar and pestle, into a paste. Add toasted pine nuts and continue to pound. Once the mixture is a course paste, remove garlic pine nut mixture from mortar and place in a small mixing bowl. Chop the basil coarsely and add to the mortar. Pound the leaves to a paste. Return the pounded pine nut mixture to the basil, add parmesan, and continue to pound while adding the olive oil. Taste. Adjust seasoning as necessary.
General Baking Instructions
- After forming the pizza dough, spread the pesto evenly on the dough base. Top with sliced Gruyere cheese. Scatter the Andouille sausage over the top, place the dough in your Forno Bravo oven, and bake until the crust is golden brown and the Gruyere is lightly caramelized. Remove the pizza from the oven and top with the arugula that has been tossed with a splash of extra virgin olive oil and lemon juice.
Notes
The pizza can be baked at anywhere from 600°F - 900°F. (Most home chefs prefer the 650°F - 750°F range for maximum control.) Oven temperature will impact overall baking time.