Do you ever bite into a slice of pizza and say to yourself, WOW!!!?? That feeling of excitement, satisfaction and comfort takes over. It’s almost like a hug from a loved one. Most people will agree this time of year is great. It’s filled with memories and time spent with family and friends. This month’s pizza is that feeling… that feeling of content… that feeling of a hug from a slice of pizza.
This recipe will make two 10-inch pizzas. It may have one hard-to-find topping. I was able to source sage honey — actual honey from bees that gather nectar from sage flowers in California. If this is not available to you, pick your favorite honey and let it sing! Another great addition to this pizza is the fried sage leaves that you will apply post bake. It adds that holiday feel and taste (and also some needed crunch and color). You only need to fry the fresh sage leaves for 20 seconds or so. They will stop bubbling on the edges when they are ready. When done frying, add them to a paper towel lined plate and season with
kosher salt. For the jalapeno and the pear, I slice them both on the thinnest setting on a handheld mandolin. This will give you the thinnest and most consistent slices. So, let’s make a pizza!
- 2 10-ounce dough balls
- 8 ounces whole milk mozzarella
- 6-8 thinly sliced pear quarters
- 6 ounces cooked sausage
- 2 ounces goat cheese
- 8-10 pieces of thinly sliced jalapeno
- 8-10 fried sage leaves
- Dried cranberry, to taste
- Sage honey drizzle
- Stretch a 10-ounce dough ball to desired size and top with 3 ounces of whole milk mozzarella.
- Add thinly sliced pear, sausage and jalapeno. Bake pizza at 550-600 F for 6-8 minutes.
- When pizza is finished baking, let it rest on a cooling rack for a minute and add the post-bake toppings.
- Pinch and place 1 ounce of goat cheese around pizza, sprinkle dried cranberry and then drizzle on the honey.
- Lastly, gently place fried sage leaves around pizza and enjoy.