Detroit-Style Goat Sausage Pizza
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- For the crust:
- 2½ cups (13.5 ounces) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon fine sea salt
- 1 cup warm water
- For the sauce:
- 1 (15-ounce) can crushed tomatoes, drained
- 1 garlic clove, minced
- 1½ teaspoon dried oregano
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper
- For the goat sausage:
- ¾ pound ground goat meat
- 1 teaspoon ground fennel seed
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1 clove garlic, minced
- For the topping and assembly:
- 12 ounces low-moisture mozzarella cheese, diced into ½-inch pieces
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Procedure
Make the dough/1st rise: In a stand mixer fitted with a dough hook, add warm water. Mix on low until a smooth dough forms, about 5 minutes. Drizzle dough with olive oil, turning to coat. Cover with a kitchen towel or plastic wrap and set aside in a warm place for 2 hours until it has doubled in size.
Make the sauce: Stir together the tomatoes, garlic, oregano, sugar, chili flakes and a pinch of salt.
Make the goat sausage: Heat a large skillet over medium-high heat. Add goat meat, season with salt and pepper. Cook for about 10 minutes, using a spoon to break up any large pieces. Add spices and garlic and cook for another few minutes until fragrant
Prep the dough: Once dough is ready, generously oil a 9" x 13" rimmed sheet pan. Spread dough evenly to the edges and set aside to rest in a warm spot for 20 minutes while you heat the oven.
If you have a pizza stone, place in oven. Otherwise put a sheet tray upside down (to create a flat surface) on the middle rack. Heat oven to 450°F.
Top the pizza: Gently press down on the dough with your fingertips, pushing it to the edges. Drizzle with olive oil and sprinkle with a little salt and pepper. Spread dough with about ⅓ of sauce. Sprinkle entire surface with cheese. Go all the way to the edges with the sauce and cheese. Sprinkle with goat sausage. Pour remaining sauce in two strips lengthwise.
Bake the pizza: Put pan on top of stone or overturned sheet tray. Bake about 20 minutes until the edges are nearly charred and the cheese is bubbly and brown. Cut into 8 pieces and serve immediately.
Notes:
If you have a food grinder, grind ¾ pound of goat shoulder using the coarse grinding plate.
Make the sauce: Stir together the tomatoes, garlic, oregano, sugar, chili flakes and a pinch of salt.
Make the goat sausage: Heat a large skillet over medium-high heat. Add goat meat, season with salt and pepper. Cook for about 10 minutes, using a spoon to break up any large pieces. Add spices and garlic and cook for another few minutes until fragrant
Prep the dough: Once dough is ready, generously oil a 9" x 13" rimmed sheet pan. Spread dough evenly to the edges and set aside to rest in a warm spot for 20 minutes while you heat the oven.
If you have a pizza stone, place in oven. Otherwise put a sheet tray upside down (to create a flat surface) on the middle rack. Heat oven to 450°F.
Top the pizza: Gently press down on the dough with your fingertips, pushing it to the edges. Drizzle with olive oil and sprinkle with a little salt and pepper. Spread dough with about ⅓ of sauce. Sprinkle entire surface with cheese. Go all the way to the edges with the sauce and cheese. Sprinkle with goat sausage. Pour remaining sauce in two strips lengthwise.
Bake the pizza: Put pan on top of stone or overturned sheet tray. Bake about 20 minutes until the edges are nearly charred and the cheese is bubbly and brown. Cut into 8 pieces and serve immediately.
Notes:
If you have a food grinder, grind ¾ pound of goat shoulder using the coarse grinding plate.
Detroit-Style Goat Sausage Pizza
By Recipe courtesy of Scraps
Serves
Ingredients
- For the crust:
- 2½ cups (13.5 ounces) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon fine sea salt
- 1 cup warm water
- For the sauce:
- 1 (15-ounce) can crushed tomatoes, drained
- 1 garlic clove, minced
- 1½ teaspoon dried oregano
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper
- For the goat sausage:
- ¾ pound ground goat meat
- 1 teaspoon ground fennel seed
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1 clove garlic, minced
- For the topping and assembly:
- 12 ounces low-moisture mozzarella cheese, diced into ½-inch pieces
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Procedure
Make the dough/1st rise: In a stand mixer fitted with a dough hook, add warm water. Mix on low until a smooth dough forms, about 5 minutes. Drizzle dough with olive oil, turning to coat. Cover with a kitchen towel or plastic wrap and set aside in a warm place for 2 hours until it has doubled in size.
Make the sauce: Stir together the tomatoes, garlic, oregano, sugar, chili flakes and a pinch of salt.
Make the goat sausage: Heat a large skillet over medium-high heat. Add goat meat, season with salt and pepper. Cook for about 10 minutes, using a spoon to break up any large pieces. Add spices and garlic and cook for another few minutes until fragrant
Prep the dough: Once dough is ready, generously oil a 9" x 13" rimmed sheet pan. Spread dough evenly to the edges and set aside to rest in a warm spot for 20 minutes while you heat the oven.
If you have a pizza stone, place in oven. Otherwise put a sheet tray upside down (to create a flat surface) on the middle rack. Heat oven to 450°F.
Top the pizza: Gently press down on the dough with your fingertips, pushing it to the edges. Drizzle with olive oil and sprinkle with a little salt and pepper. Spread dough with about ⅓ of sauce. Sprinkle entire surface with cheese. Go all the way to the edges with the sauce and cheese. Sprinkle with goat sausage. Pour remaining sauce in two strips lengthwise.
Bake the pizza: Put pan on top of stone or overturned sheet tray. Bake about 20 minutes until the edges are nearly charred and the cheese is bubbly and brown. Cut into 8 pieces and serve immediately.
Notes:
If you have a food grinder, grind ¾ pound of goat shoulder using the coarse grinding plate.
Make the sauce: Stir together the tomatoes, garlic, oregano, sugar, chili flakes and a pinch of salt.
Make the goat sausage: Heat a large skillet over medium-high heat. Add goat meat, season with salt and pepper. Cook for about 10 minutes, using a spoon to break up any large pieces. Add spices and garlic and cook for another few minutes until fragrant
Prep the dough: Once dough is ready, generously oil a 9" x 13" rimmed sheet pan. Spread dough evenly to the edges and set aside to rest in a warm spot for 20 minutes while you heat the oven.
If you have a pizza stone, place in oven. Otherwise put a sheet tray upside down (to create a flat surface) on the middle rack. Heat oven to 450°F.
Top the pizza: Gently press down on the dough with your fingertips, pushing it to the edges. Drizzle with olive oil and sprinkle with a little salt and pepper. Spread dough with about ⅓ of sauce. Sprinkle entire surface with cheese. Go all the way to the edges with the sauce and cheese. Sprinkle with goat sausage. Pour remaining sauce in two strips lengthwise.
Bake the pizza: Put pan on top of stone or overturned sheet tray. Bake about 20 minutes until the edges are nearly charred and the cheese is bubbly and brown. Cut into 8 pieces and serve immediately.
Notes:
If you have a food grinder, grind ¾ pound of goat shoulder using the coarse grinding plate.