Smoky Pesto Sicilian Style Pizza with Andouille and Salami

Smoke-tabulous!

I love Sicilian style deep dish pizza. When I say deep dish, I am not talking about a thin crust pizza like my Roasted Veggie Pizza with Pancetta Cracklings or thin crust pizza that is really a regular style pizza made into the shape of deep dish.

The deep dish pizza I am speaking of is so deep, that one slice is a full meal. Ultimately, the key to great deep dish pizza is great crust.

You want a light, flaky crust that can hold the toppings and still remain crusty! I think I accomplished my mission with this pizza. 

 This pizza is super smokey from the andouille sausage and Genoa salami.

Look at the deepness of this crust, this is what I am talking about. It's not flimsy at all, it has a good crust to meat and cheese ratio.

Allow the pizza to cool before serving, unfortunately I couldn't wait, and I started eating it hot! Yes, it burned the roof of my mouth, but hey, it's the price we pay for tasting culinary goodness! Enjoy.


Smoky Pesto Sicilian Style Pizza with Andouille and Salami

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes plus dough rising time
Servings: 6

Ingredients:

Pizza dough (recipe below)
Pesto Sauce (recipe below)
1 1/2 c. shredded gouda cheese
1 c. shredded cheddar cheese
1 small container of marinated bocconcini
1/2 lb. andouille sausage sliced, cooked
1/2 lb. Genoa Salami
oregano, dried, crushed between hands
extra virgin olive oil

Directions:

Preheat oven to 500 degrees

In a skillet over medium heat, cook sliced andouille for approximately 5 minutes, do not add grease to the pot, the andouille will make it's own grease. Remove from pan, drain and set aside.

Place dough onto lightly oiled sheet pan. Spread pesto sauce onto dough. Top with cheese, andouille sausage and salami. Sprinkle crushed oregano over pizza prior to baking.

Bake pizza for 20 minutes. Remove from oven and serve warm.

Pizza Dough: 1 large sheet pan

1 tbsp. extra virgin olive oil
1 tbsp. yeast
1 tbsp. sugar
2 c. lukewarm water
2 1/2 tsp. salt
1 1/2 tbsp. olive oil
6 c. bread flour

Directions:

Pour water, sugar, yeast and salt into mixing bowl with dough hook. Allow to rest about 5 minutes. Add flour, mix well and knead for about 7 minutes.

Place dough in greased bowl and allow to rise for about 2 hours. Deflate dough and roll out on lightly floured surface.

Pesto:

5 oz. spinach
1/4 c. pine nuts
1/4 c. almonds
1 c. parmesean cheese
1 clove garlic
1 tsp. black pepper
extra virgin olive oil

Directions:

Add all ingredients except olive oil to a blender. Chop well, drizzle in olive oil until desired consistency is reached. To preserve pesto, place in a glass jar and coat with a thin layer of olive oil and place a piece of saran wrap over the jar.