Sausage and Giardiniera Sheet Pan Pizza
Makes 1 half sheet pan pie (13”x18”)
- 500 g bread flour
- 390 g room temperature water
- 10 g kosher salt
- 3 g instant yeast I like SAF instant brand
- Olive oil for greasing
- Softened butter for greasing
- 1 (28oz) can whole peeled San Marzano tomatoes
- 3 Tbsp olive oil
- Kosher salt and pepper to taste
- 14-16 oz whole milk low moisture mozzarella cheese shredded (you can really add as much cheese as you like)
- ¼ cup freshly grated pecorino romano
- 6-8 oz mild Italian sausage
- ½ cup sliced roasted red peppers
- Hot honey for topping
- Chicago-style giardiniera (see makeshift below) finely chopped, for topping
- Torn fresh basil leaves for topping
- 1 cup finely chopped giardiniera the vinegary pickled vegetable one available in most stores
- 3 whole pickled jalapeños small diced
- ¼ cup olive oil
- ½ tsp dried oregano
- The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt, and yeast until fully combined. Cover and let sit at room temperature for 30 minutes.
- Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
- Cover and let rest for another 30 minutes. Repeat the folding process from step 2.
- Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. *
- The next day, when you are ready to bake: preheat the oven to 500ºF with a pizza stone in the lower third (if you have it).
- Grease a half-sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let the dough rest for 30-45 minutes at room temperature.
- While the dough relaxes, prepare the sauce. Strain the whole tomatoes from the liquid in the can (the liquid will make the sauce too thin). Using an immersion blender or food processor, pulse the tomatoes until just broken down. Keep the sauce slightly chunky.
- Add in olive oil and season with salt and pepper to taste.
- After the dough has rested, press/stretch out again, this time to fill out the entire tray.
- Top the dough with sauce. You want to add a nice even layer of sauce, but don’t overdo it! You will use about half of the sauce. Save the extra sauce for more pizza, or I like to serve it on the side for extra dipping 🙂
- Top with both cheeses and red peppers all over. Break up the sausage into small pieces and scatter all over the pizza. Top with a touch of freshly cracked black pepper.
- Bake in the lower third of the oven (on top of the pizza stone, if using) for 20-25 minutes, or until golden and bubbly.
- Meanwhile, make the giardiniera (if using the makeshift!). Toss giardiniera, pickled jalapeños, olive oil, and oregano in a small bowl until combined.
- Once the pizza is done baking, transfer it to a wire rack to prevent the bottom crust from getting soggy. Top with hot honey, giardiniera, and freshly torn basil leaves. I like to cut this pizza using scissors.
*You can make the dough up to three days ahead and just leave it in the fridge until you are ready to make the pizza!
Tried this recipe?Let us know how it was!