Mama-Mia Pizza with Kickin' Saffron Tomato Sauce
Awesome pie, with a slight adjustment.. Okay, I'm not gonna lie. I'm a wee-bit biased towards this recipe, since I'm the one who created it, but PLEASE NOTE that the recipe calls for 2 Tbsp. of saffron, that is NOT CORRECT. It should be just 1 small pinch of saffron. 2 Tbsp. of saffron would make this one of the most expensive pizzas in history. Not that it wouldn't be good, but just not feasible for most of us home cooks. :) — Jim Reincke
- 3 Each Johnsonville® Sweet Italian Sausage Links – Grill then Thinly Slice
- 1 Each 12” Prepared Thin Crust
- 4 Tablespoon(s) Extra Virgin Olive Oil - Divided
- 1/2 Teaspoon(s) Red Pepper Flakes
- 15 - 20 Each Fresh Basil Leaves - Depending on size– Thinly Sliced – Divided
- 2 - 3 Each Garlic Cloves – Minced
- 2 Tablespoon(s) Saffron
- 8 Ounce(s) Grape or Cherry Tomatoes – Cut in quarters or halves, depending on size
- 2 Medium Red Bell Peppers - Fire Roasted, Stemmed, Seeded, Peeled & Chopped
- 1/4 Cup(s) Sweet Red Wine
- 1/2 Teaspoon(s) Sea Salt - Fine/Table Grind
- 1/2 Teaspoon(s) Cracked Peppercorn Medley
- 2 Tablespoon(s) Capers - Divided
- 10 - 12 Jumbo Black Olives - Sliced
- 2 Cup(s) Asiago Cheese - Grated & Divided
- 10 Ounce(s) Buffalo Mozzarella - Shredded & Divided
- Place pizza stone on cold grill. Simultaneously preheat pizza stone and grill to “Rocket Hot”…aka 500*F, or as close to it as your grill can get that temp range. A bit hotter is okay, but you’ll want to keep an eye on your creation to keep it from burning. Make the Kickin’ Saffron Tomato Sauce
- Place 2 Tablespoons of the Extra Virgin Olive Oil into a large cold skillet with Red Pepper Flakes, Fresh Basil Leaves, Garlic and Saffron. Warm the Extra Virgin Olive Oil mixture over medium-high heat for two minutes. Be careful not to burn the ingredients.
- Add the Tomatoes and Red Peppers to the skillet and sprinkle with the Sea Salt and Cracked Peppercorn Medley. While stirring with a wooden spoon, bring to a gentle boil over medium-high heat, and cover with a tight-fitting lid.
- Cook without uncovering the skillet for 5 minutes, shaking the skillet every minute or so to help the mixture to keep from burning.
- After 5 minutes, uncover and add Sweet Red Wine while stirring with wooden spoon. Reduce liquid by nearly half, then cover and set aside until ready for use. The tomatoes and fire roasted red bell peppers will break down into a chunky sauce. This is an awesome quick-cook sauce.
- If using prepared crust from the supermarket, place on a cornmeal dusted pizza peel or inverted cookie sheet and skip to #9
- If making your own crust, roll out dough, or pat out with hands, on a floured surface to about 1/4 inch thickness, and about 12 inches in diameter.
- Transfer to a cornmeal dusted pizza peel or inverted cookie sheet.
- Brush the dough with a little of the Extra Virgin Olive Oil and spread your amazing tomato sauce over the dough to within 1/2 inch of the edge.
- Evenly spread the Asiago Cheese over the sauce, follow with the Johnsonville® Sweet Italian Sausage Slices, Capers, and Black Olives. Spread the Buffalo Mozzarella Cheese over the pie. Drizzle the remaining Extra Virgin Olive Oil over the pizza.
- Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes or until the bottom is browned and the top is a bubbling mass of delicious ooey-gooeyness.
- Use pizza peel, or inverted cookie sheet, to carefully remove your ‘stone fired’ pizza pie, sprinkle top with remaining Basil, to your table for a dinner so tantalizing it will make your tongue want to jump out and smack you in the face trying to get to the first bite.