Fill the Air: Get Chris Decker’s Sausage and Rosemary Pizza Recipe
You know when you are at a Mexican restaurant and the fajitas come out sizzling and everyone’s head turns? Also, that sizzle lights a little fire in your stomach and says, “let’s eat!” That is what my intention is with this pizza. It is delicious on its own. However, torching the rosemary and filling the dining room air with that delicious smell is all an attempt to get you ready to eat.
Burning rosemary also has a benefit of cleansing any negativity that may be in the air. So, there you have it, a gift, a recipe, a dining room head turner and also a healthy workplace enhancement! Hope you enjoy.
This recipe will be enough for 3 12-inch pizzas.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
For the Pizza:
- Cream Sauce (recipe below)
- 3 ounces Spinach
- 9 ounces crumbled sausage
- 9 ounces whole milk mozzarella
- 3 ounces fresh mozzarella
- Sprinkle of Romano
- Post oven: Kitchen torch
- Rosemary sprig
- Stretch your dough ball to desired size, add 3 ounces of whole milk mozzarella on top.
- Spoon 3 ounces of cream sauce over the mozzarella.
- Add your spinach (raw) and pinch 1 ounce of fresh mozzarella and place around pizza.
- Top with crumbled sausage, evenly distributed around pizza, and a sprinkle of Romano.
- Bake at 550 F for 8-10 minutes or to desired doneness.
- When pizza is finished, let cool on a rack for 30 seconds, cut into 8 slices and put on a pizza tray.
- Carefully light your torch and hold the rosemary an inch away and begin to burn your herbs. Be careful not to set on fire, but lightly toast. The rosemary will begin to smoke and gently lay on top of your pizza.
For the cream sauce:
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1 tablespoon butter
- Salt/pepper
- With a pan on medium heat, pour wine in and begin to reduce.
- After 2-3 minutes, add chicken stock and bring up to heat.
- Add butter and whisk in until fully dissolved.
- Lastly, add cream and whisk until sauce comes to boil.
- Reduce heat, and simmer for 4-5 minutes. Sauce should be almost a light gravy consistency.
