As I mentioned in my Spelt Pizza Crust recipe post: Friday night is pizza night at my house. The problem I have is: my husband is not a veggie lover. Me? It comes without saying but I LOVE VEGGIES!!! I am not about to make two separate pizza’s so I came up with this great veggie on the side idea. Now I can pile as many veggies as I want on my slice! Oh ya baby!
1 12-14 inch pizza crust
2 Pork Italian polish sausages (nitrate free, locally raised if possible)
16 oz Pizza Sauce (I like Glen Muir Pizza Sauce)
1/3-1/2 cup Mozzarella Cheese (I like Trader Joe’s Shredded Mozzarella)
2 Tbsp Extra Virgin Olive Oil (EVOO)
Sea Salt to taste
1 bunch broccoli (chopped into bite size pieces-use the stalks too!)
1/4 head red cabbage (chopped into bite size pieces)
1 cup halved mushrooms
Or any veggie you want!
If using homemade pizza crust bake that first. Toss all veggies into a glass dish and drizzle with EVOO and sprinkle with sea salt. Roast the veggies at 425 degrees for approximately 30 minutes (once they look brownish and caramelized they are done). An alternative would be to saute’ the veggies on the stove top.
While the veggies are roasting you can put the pizza together. Spread the entire can of sauce over crust and top with cheese. We use 1/3 to 1/2 cup of cheese for the entire pizza, obviously you can add as much as you like. Next, cut a small hole in the casing of the pork polish and squeeze small chunks on to pizza. It’s ready for the oven! If you have a pizza oven, turn it on high and cook for 10-15 minutes. If you need to cook the pizza in the oven you may want to wait until you pull the veggies out to put the pizza in. The veggies give out moisture while roasting and it seems to reduce the crunchiness of the crust. When your ready, keep the oven on 425 degrees and bake for approximately 15 minutes (or until the cheese starts to brown). Let the pizza rest 5 minutes before cutting into your favorite shape.
Now the good part: the non-veggie lovers can take their slices and the veggie lovers can dish a heaping load of veggies on to their slices. Brilliant!
We buy our great pasture raised pork from Snake River Farm in Becker, MN. I feel good about eating this meat since I know it lived a great life on the farm and was killed humanly. We try to get as much of our meat as possible from local farms, it’s a great way to ensure the animal was treated well while also supporting the local economy (actually there are many more reasons…). If you don’t have access to locally raised pork, you could try the organic pork at the grocery store.
Another side note: we try to use nitrate free processed meat (lunch meat and sausage) to the extent possible. From what I have read, sodium nitrate is what gives processed meat it’s red color and also helps to preserve it. There is evidence that it contributes to several different types of cancer and also increases risk of heart disease. Interestingly, it seems to USDA tried to ban the use of sodium nitrate in the 1970’s but the manufacturer was able to veto the decision. Since there are nitrate free choices available and they taste exactly the same- why not use them?