Sausage and onion pizza
Among the pizzas we love most here in Bottega di Calabria, the Pizza salsiccia e cipolla (sausage and onion) stands out, obviously prepared with our Calabrian sausage DOP and Tropea onion. An easy recipe that you can also prepare using your home oven.
Ingredients for Pizza with sausage and onion
- 550g 0 flour (for 2 square baking tins)
- 50g of bran flour
- 25g of brewer's yeast
- 1 teaspoon of sugar
- 250ml water
- 300g seasoned tomato puree
- 500g mozzarella
- 15g extra virgin olive oil
- Calabrian sausage to taste
- Tropea red onion to taste
- Salt to taste
How to make the sausage and onion pizza
Slice the Tropea onion and season with extra virgin olive oil and salt. Place the onion in an airtight container and put it in the fridge. Put the chopped mozzarella, tomato sauce (seasoned with a little oil, salt, pepper, oregano and garlic) and sliced sausage in other containers.
Prepare the pizza dough by pouring sifted flour and semolina into a bowl. Dissolve the yeast and sugar in 100 ml of lukewarm water, then add it to the flour with the remaining water, salt and 15g of EVO oil.
Knead everything together, preferably using a planetary mixer, to obtain a smooth and homogeneous dough which we divide into three equal parts. Leave the three loaves to rise for an hour, then place them in their respective oiled trays on the bottom.
Leave them to rise for at least another three hours in a place protected from draughts, typically a closed oven with only the light on will do.
Shortly before the end of the three hours we preheat the oven to 250°, in the meantime we season our pizzas by spreading on them first the tomato sauce, then the mozzarella, the onion and the sliced Calabrian sausage. We bake until the desired cooking temperature is reached, then we bring this delicious Pizza with sausage and onion to the table.
