Pizza Crust Stuffing
With roasted onions, sausage, and sage, this Pizza Crust Stuffing from the team at PIzza School NYC is an out of the box way to celebrate the Thanksgiving holiday (or any special meal!)
Course Side Dish
Cuisine Italian, American, Converted
- 2 16 oz Pizza Doughs
- 2 Med yellow onions
- 1 lb Cooked Sausage
- 2 Dozen Fresh Sage Leaves
- 1 Quart Broth - (Chicken, turkey, or vegetable)
Preheat your kitchen oven as hot as it goes on BAKE (Typically 500° to 550°F/260° to 290°C) or fire your wood fired oven and let the temperature come down to between 500° and 600°F
Chop onions
Scatter onions on doughs stretched on a pan/screen/or peel
Bake 8 to 15 minutes ‘til golden brown
Cut pizza into a grid and transfer to a baking sheet
Add sausage
All goes back in the oven ‘til roasty/toasty brown
Snip on sage with a pair of kitchen shears
Transfer all to a dutch oven or another covered baking vessel
Add broth, stir to moisten mix
Cover & bake for about 20 minutes
Stir and serve!
Pizza School NYC currently offers in-person and virtual pizza making classes for home chefs and groups. Since opening, they have instructed over 50,000 students and would love to work with you! You can learn more about their classes and register on their website: www.pizzaschool.com.
You can also watch their 2020 extended interview on Pizza Talk with host, Peter Reinhart by CLICKING HERE.
Keyword Wood-Fired Cooking, Thanksgiving Recipe, Pizza School NYC, Mark Bello, Stuffing Recipe