Tuscan Garlic Sausage & caramelised red onion
Makes 1 x 12 inch pizza
Delicious chunks of Italian style sausage that is cut more coarse than traditional sausages lend themselves perfectly to topping pizza. Tuscan garlic sausage with its chunky meat and full garlic aroma perfectly compliments the sweetness of caramlised red onion.
For the cheese, we really encourage the use of Italian Fior di Latter like our Julienne Fior di Latte Mozzarella or Italian Fior di Latte Mozzarella ball, they are both the same cheese, just that one is cut.
One bit of this pizza will instantly transport you to the rolling green hills of Tuscany, paired with Chianti for a perfect pizza dinner.
- 1 Great Balls of Flour pizza dough ball or gluten free dough ball
- Flour and semolina mix
- 75g Great Balls of Flour Pizza Tomato Sauce
- 60 – 70g of Italian Fior di Latte Mozzarella
- 30g caramelized red oinion
- 30g roasted red peppers.
Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.
Fire up your pizza oven and leave it to heat up in accordance with the manufacturer’s instructions or, if using your kitchen oven, set it to its maximum setting (250ºC) waiting until your stone or steel has had sufficient time to get to temperature (around 15 minutes). Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow it to warm for 45 minutes before building your pizza. Drain your Burrata to ensure it will not be too watery when cooked. Allow at least 30 minutes for this, but more than an hour is good.
Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video
Sprinkle your pizza peel or parchment paper with a light dusting of flour and semolina mix to stop the dough ball from sticking. Transfer to your pizza peel, or parchment paper if cooking in a conventional oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.
If making this pizza using a GBOF Gluten Free Dough Ball. Defrost the ball in the fridge overnight and follow the same resting period as for gluten based dough balls, ensure you keep this dough ball separate from any containing gluten. When coming to press out the ball, place between two sheets of parchment paper, dusting the paper on the bottom with Gluten Free Flour and Rice mix. To begin, gently press out the dough using your fingers until the base is around 6″ in diameter, then place the second parchment sheet on top and, using a rolling pin, roll the base out rotating to ensure an even thickness. Stop rolling once the base has reach 12″/30cm.
Pour over the tomato sauce and spread it all around the base with the back of a spoon, leaving a gap around the edge of around 1 – 2cm, this will give you the perfect Neapolitan style airy crust like in the image above. Spoon over the caramelised red onion and roasted peppers and then drop your Mozzarella on top, ensuring an even distribution. Break the sausage meat into chunks around the size of a two pence piece, the sausage meat does not need to be cooked before, the heat of the pizza will cook it so quickly at these sized pieces.
Note: Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven and cook for a further 3 minutes.
Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
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