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diced pizza crust with baked onion

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

Ingredients
  

  • 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)

Instructions
 

  • 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
    diced pizza crust with baked onion
  • Add sausage
  • All goes back in the oven ‘til roasty/toasty brown
    Tray of pizza dough and dry stuffing
  • 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!

Notes

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