California Calabrese
Author: Pizza Today
Recipe type: pizza
- 50/50 Semolina/flour blend for dusting
- 32-ounce dough (high hydrated dough recommend)
- 20 ounces shredded whole milk mozzarella
- 18 - 20 waffle style fries (fried then salt & pepper)
- 1 Calabrese or spicy link sausage precooked thinly sliced
- Honey drizzle
- 2 ounces sliced roasted red peppers
- ½ ounce sliced green onions
- 2 ounces shaved or sliced smoked provolone horseradish aioli drizzle
- Extra virgin olive oil
- 2-3-foot Romana board recommended
- **Horseradish Aioli:
- ½ cup ketchup
- ¾ cup mayo
- 1 tablespoon horseradish
- Blend horseradish aioli ingredients together and place into a squirt bottle.
- Dust your dough in the semolina/flour mix.
- Shape your dough long and narrow to approximately two feet long.
- Place your dough on your board. Using your fingers tips generously dimple your dough.
- Add olive oil to the crevices of the dimpled dough.
- Par-bake your dough in a 500-525 F gas or electric oven for three to four minutes.
- Take your dough out and top your pizza with mozzarella, sliced sausage and roasted red peppers. Then place your pizza back into the oven.
- Cook until golden brown. A few minutes before your pizza is finished baking fry your waffle fries. Toss in salt and pepper and set aside.
- Cut your pizza in desired squares.
- Top with green onions, fried waffle fries, smoked provolone, honey and aioli drizzle. Enjoy.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/california-calabrese
3.5.3251