Tonight’s pizza was an interesting combination of ingredients that turned out to be fabulous! It reminded me of Ina Garten’s Sausage Cranberry Stuffing for her Roasted Turkey Roulade.
I started with our homemade white wheat sourdough crust and prebaked that for 5 minutes at 425F. Then I drizzled the crust with some black raspberry vinaigrette (2 parts organic black raspberry jam, 1 part blueberry red wine vinegar, 1 part organic olive oil – whisk together over low heat until evenly combined).
For the toppings, I used cooked, crumbled sausage along with goat cheese, caramelized onions, thinly sliced granny smith apples, chopped fresh mushrooms, chopped pecans, dried cranberries and fresh cilantro. Then I baked it for another 8-10 minutes at the same temperature, until the crust was golden and the cheese was just beginning to brown. Wow! I will definitely make this again! It was delicious! The crust was thin and crisp, the vinaigrette, cranberries and apples added a nice, sweet tang that paired beautifully with the creamy goat cheese and fresh nuttiness of the pecans. I think I’m craving another piece just writing this post!
What crazy toppings have you put on your pizza that gave it some pizzazz?!