- 2 fresh Italian sausages
- 200 gr of peas (fresh or frozen)
- 2 anchovy fillets
- 5 gr fresh mint
- Black pepper
- 1 lemon (zest and juice of a ½ lemon)
- Grated Gouda cheese
- Olive oil
For me, Italy is about pizza. But next to pizza, there are so many other delicious products coming from there, Italian sausages for example. They come in many different flavours, like fennel, rosemary, or oregano. I prefer fennel ones, but you can choose whatever you like!
Begin by firing up your Outdoor Oven to about 450ºC (842ºF). Make sure you have your pizza dough balls at room temperature.
For the pea purée, you need a mortar, or if you don’t have one, a bowl and a fork will also work out.
Start by boiling some water. Meanwhile, finely chop the mint, grate the zest of the lemon and mash the anchovies with a fork (don’t worry, it won’t taste fishy). Put your peas in a separate bowl, pour boiled water over and let them sit for a minute or two. Drain the peas and mix them with the mint, lemon zest, lemon juice, and the anchovies; season this black pepper and some olive oil. Now, use your mortar or fork and mash everything together. Try not to make it too homogeneous, it’s nice if the puree has a bit of a rough texture.
Use the tip of your knife to open up the sausage and take off the skin. Use your hands to gently crumble the sausage into small pieces.
Take a dough ball, shape your pizza and sprinkle it with grated gouda cheese (check out my tutorial on how to stretch pizza dough)
Then spread out the sausage pieces and use a spoon to sparsely put some pea puree on the pizza. Drizzle a little bit of olive oil on top and you’re ready to bake!
While baking, keep a close eye on your pizza and make sure to rotate it frequently.
When it’s ready, sprinkle some black pepper on top and optional some fresh basil leaves. The rich and fat flavour of the sausage combines really well with the freshness of the pea purée.
Now take a bite, close your eyes, and imagine you’re in the Italian countryside. Doesn’t that taste good!