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andouille sausage and pesto pizza

Andouille Sausage And Pesto Pizza

Mar 30, 2015Posted by Chef BartPrint

andouille pesto pizza

Andouille sausage originated in France and was brought to the US by German immigrants who settled in Louisiana. This smoked pork sausage is a staple of Creole cooking and makes a great topping for pizza. If making your own sausage sounds like too much, one of my favorite versions that is readily available is D’Artagnan’s Andouille-Cajun style sausage. The sausage adds an intense kick of smoke and spicy paprika that is sure to enhance any pizza. In this version, basil pesto is used for the base in place of tomato sauce and it is topped with peppery arugula.

Until next week, feast well.

– Chef Bart

andouille sausage and pesto pizza

Andouille Sausage & Pesto Pizza

Course Pizza

Ingredients
  

  • 1 pizza dough
  • .5 cup Andouille sausage sliced
  • 2 tablespoons basil pesto
  • 4-5 slices Gruyere cheese
  • .25 cup Arugula
  • extra virgin olive oil
  • Lemon juice fresh

Basil Pesto

  • 1 cup bunch basil
  • 1-2 cloves garlic
  • .25 cup pine nuts toasted
  • .25 cup Parmesan cheese
  • .25 cup extra virgin olive oil
  • salt to taste

Instructions
 

Making the Basil Pesto Sauce

  • Pound the garlic and salt, using a mortar and pestle, into a paste. Add toasted pine nuts and continue to pound. Once the mixture is a course paste, remove garlic pine nut mixture from mortar and place in a small mixing bowl. Chop the basil coarsely and add to the mortar. Pound the leaves to a paste. Return the pounded pine nut mixture to the basil, add parmesan, and continue to pound while adding the olive oil. Taste. Adjust seasoning as necessary.

General Baking Instructions

  • After forming the pizza dough, spread the pesto evenly on the dough base. Top with sliced Gruyere cheese. Scatter the Andouille sausage over the top, place the dough in your Forno Bravo oven, and bake until the crust is golden brown and the Gruyere is lightly caramelized. Remove the pizza from the oven and top with the arugula that has been tossed with a splash of extra virgin olive oil and lemon juice.

Notes

The pizza can be baked at anywhere from 600°F - 900°F.  (Most home chefs prefer the 650°F - 750°F range for maximum control.) Oven temperature will impact overall baking time.
Keyword pesto, sausage, andouille

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