Smokey Lamb Sausage Pizza With Red Onions And Cilantro Pest |
Course : Onions
Serves: 1 |
|
| |
Ingredients:
2 pieces pizza dough |
2 tablespoons coriander pesto |
2 pinches chili flakes |
1 cup whole milk mozzarella cheese -- grated (loosely packed) |
1 cup swedish fontina cheese -- grated (loosely packed) |
1/4 small red onion -- peeled and sliced -- into 1/8 inch rings (about 20 nice rings) |
4 ounces gingrass family smoked lamb and garlic |
1 links sausage sliced into 1/4 inch slices |
2 tablespoons grated parmesan cheese |
12 pieces cilantro sprigs |
|
| |
Preparation / Directions:
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. 2. Roll the doughs into 10 rounds using a pie pin or by stretching the dough. 3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the pesto over the center of the dough and sprinkle the chili flakes over. Spread the mozzarella and fontina cheeses evenly over the dough, leaving a half inch rim without cheese. 4. Arrange the sliced sausage and onion rings over the cheese. Sprinkle the Parmesan around the edge of the crust and slide the pizzas into the oven. 5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 6. Remove from the oven and place on a cutting board. Arrange the cilantro sprigs over the top and cut into six or eight pieces. Serve immediately.
Chefs Anne and David Gingrass Makes two 10" pizzas
|
| |
Nutritional Information:
1927 Calories (kcal); 45g Total Fat; (21% calories from fat); 70g Protein; 305g Carbohydrate; 96mg Cholesterol; 626mg Sodium |
|
|
|
|
|
