Spicy Sausage and Ricotta Coal-Fired Pizza
Spicy Sausage and Ricotta Coal-Fired Pizza
Unleash a symphony of flavors with this Spicy Sausage and Ricotta Coal-Fired Pizza, where the intense heat of a coal-fired oven transforms simple ingredients into a masterpiece. The hallmark blistered and slightly charred crust provides an unparalleled textural foundation, offering a delightful crunch that perfectly complements the creamy, cool ricotta cheese. Savory, crumbled Italian sausage, infused with a hint of spice, interplays beautifully with the brightness of San Marzano tomatoes and melted mozzarella. A sprinkle of fresh basil adds an aromatic finish, making each bite a balanced blend of rich, spicy, and fresh notes. This pizza is designed for rapid cooking at extremely high temperatures, characteristic of coal-fired methods, ensuring a gourmet experience with minimal waiting. It's a bold and satisfying dish that elevates any meal, showcasing how high-heat baking can achieve exceptional results and allowing home cooks to master the art of traditional pizzeria-style pies.
- Preparation time
- 25 min
- Cooking time
- 5 min
- Total time
- 30 min
- Servings
- 1
Instructions
Preparation
- 1Preheat your coal-fired oven, or home oven with a pizza stone/steel, to its highest possible temperature (500-750°F / 260-400°C) for at least 60 minutes. An authentic coal-fired oven will achieve temperatures above 800°F (425°C).
- 2In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon until no longer pink. Drain any excess fat and set aside.
- 3Lightly dust a pizza peel with cornmeal to prevent sticking.
Assembly and Cooking
- 1Carefully stretch or roll out the pizza dough on the prepared pizza peel to your desired thickness, typically thin for coal-fired pizzas.
- 2Spread the San Marzano tomatoes evenly over the dough, leaving a small border for the crust. Drizzle lightly with olive oil.
- 3Distribute the mozzarella cheese and cooked Italian sausage over the tomato base.
- 4Dollop spoonfuls of ricotta cheese over the pizza and sprinkle with red pepper flakes.
- 5Carefully slide the pizza from the peel onto the hot pizza stone or directly onto the oven floor in a coal-fired oven.
- 6Bake for 3-5 minutes, or until the crust is beautifully blistered and charred, and the cheese is melted and bubbly. Cooking time will vary significantly based on oven temperature.
- 7Using the pizza peel, remove the pizza from the oven. Garnish immediately with fresh basil leaves.
Serving
- 1Allow the pizza to cool for a minute before slicing and serving. The high temperature cooks it very quickly, so be sure to watch it closely.
Nutrition Information
- Calories
- 850 kcal
- Protein
- 35 g
- Fat
- 55 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 850 kcal |
| Protein | 35 g |
| Fat | 55 g |
| Carbs | 50 g |
Tips
- Ensure your pizza dough is at room temperature before stretching; this makes it much more pliable and easier to work with.
- For an authentic coal-fired crust, rotate the pizza regularly during cooking to achieve even blistering and charring without burning.
- A good quality extra virgin olive oil drizzled on top just before serving enhances the flavor and adds a beautiful gloss.