Sausage Gravy Pizza
This is a deep-dish pizza that
could almost be described as a pie. I use Bob’s Red Mill gluten free pizza
dough to make it. It can be found in most stores these days or on amazon.com.
It could probably be made with regular pizza dough, but the combination of the
moist sausage gravy and the slightly dryer gluten free dough go together
perfectly. This is an excellent cold weather dish.
1 package Bob’s Red Mill, gluten
free, pizza crust, prepared according to directions
1 small yellow onion, diced
3 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. gluten free flour
1 lb. mild Italian sausage
2 c. heavy cream
1 tsp. black pepper
salt to taste
4 oz mozzarella cheese, grated
1 large tomato, sliced
black pepper for garnish
Prepare the pizza crust according
to the directions. I made one exception to this by baking the crust without the
toppings for fifteen minutes, and then baking it for fifteen more after I
topped it. This is because the gravy is moister than a simple layer of pizza
sauce and I did not want for the crust to be soggy. I also used a large baking
dish to bake my pizza instead of a baking sheet or pizza pan.
To make the gravy, sauté the onions
and the olive oil in a large skillet over medium heat for three minutes or
until the onions begin to become transparent. Add the garlic, and sprinkle the
on the flour. Let the mixture continue to cook, stirring often, for three more
minutes. Add the sausage and continue cooking until the sausage begins to brown.
This will take five to eight minutes. Reduce the heat to low and add the pepper
and the heavy cream. Continue cooking, stirring often, until the gravy
thickens. Salt to taste and remove from the heat.
After you have baked the crust
without the toppings, remove it from the oven. First cover the crust with the
gravy, then layer on the shredded cheese, the tomatoes, and sprinkle on the
black pepper. Continue to bake the pizza with the toppings for fifteen minutes.
Allow the pizza to cool for ten minutes before serving. Enjoy!
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