Mozzarella, honey chili sausage, caramelized onions, and fontina, with scallions, chili flakes, and a sweet stout reduction. Inspired by Sausage & Stout Pizza from Pizza Rock's menu in Las Vegas. In the original, stout also appears in the dough, which the restaurant describes as sweetened with honey and malt, so our version only transfers the topping set.
Ingredients
Preparation
- 1
Cook the sausage until fully done. Weigh 55 g of cooked sausage and mix with 8 g chili honey. Caramelize the onion. Reduce stout with a little sugar separately to a thick sauce.
- 2
Stretch a 250 g portion of dough. Leave the base without a separate sauce.
- 3
Arrange 45 g mozzarella, all the prepared sausage with chili honey, 30 g caramelized onion, and 30 g fontina on the base.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Add 5 g scallion, 1 g chili flakes, and 12 g lightly salted stout reduction.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
