8/6/15 Sausage and Pesto Authentic Italian pizzas

Tonight I made sausage pizza again. I decided to make 3 personal pizza’s tonight for everyone in the house. I told everyone it would be better so we could each have our own toppings and it worked out really well. Not only did the dough do better thinner with each pizza, the topping situation was perfect. I am actually using my 1979 recipe for the sausage pizza from this picture.

Italian sausage pizza recipe
Italian sausage pizza recipe
instructions for making pizza in an adobe oven and regular oven
instructions for making pizza in an adobe oven and regular oven
my 1979 Italian cookbook
my 1979 Italian cookbook

For my husband’s pizza sauce, I used the rest of my homemade tomato, mushroom and chard pizza sauce. For me and my son’s we decided on using my homemade pesto sauce instead. I love pesto pizza. I decided for all the pizza’s I would use the rest of my country sausage aka, the only meat left in the house, and mix it with diced onion and mushroom like I did last time. I also add a dash of Italian seasonings to the sausage to make it taste more Italian.

I start the pizza’s with a coat of olive oil around the perimeter, this ensures a really good crust comes out on the sides. Then I spread the sauces in the middle. I then top with a sprinkle of the sausage mix and then layers of cheese. For my son’s and I’s pizza tonight, we also had some black olive’s under the cheese. My son loves olives, and it was a nice food bank treat that I had saved from a few weeks ago.

I have been using a whole milk mozzarella and a Parmesan layer. First the melty cheese, then a layer of Parmesan, then more melty, then Parmesan around the crust and top. Its a little excessive but hey, I like a cheesy melty gooey pizza. Then for the pesto ones I drizzle pesto over the cheese, just cause I like it. Then for them all a nice sprinkle of Italian seasonings over the cheese.

I made sure that my oven was at an even 450 degrees and I cooked them until the crust was golden on the bottom and the top and all the cheese was gooey melty and even a little crispy from the Parmesan layers.

Here are a few pictures of the pizza’s tonight.

pizza's cooling
pizza’s cooling
pizzas cooling
pizzas cooling
pesto pizza
pesto pizza
tomato pizza
tomato pizza
pesto pizza cut
pesto pizza cut
all three pizza's cut up
all three pizza’s cut up
all three pizzas cut up
all three pizzas cut up

I wait a few minutes to let them cool and I cut them. And the boys loved having them each to their own toppings and flavors. I am sure that I will do this again, my dough is getting better, and my topping creativity is also improving each time.

I also used my last egg, and about 1 cup of flour to make a half batch of scones for dessert tonight. I made four with cherries on top and they seem to have come out fine for my husband to snack on. I made sure I did my egg wash this time, as the old cookbook recommended and I think it helped, I will try and add that to the recipe ‘scone’ blog in the morning.

half batch of scones, half eaten
half batch of scones, half eaten
close up of scones
close up of scones

Now the real challenge is using the food bank to the best of my ability and making all the food in my pantry last another 4 nights until food stamps. I am sure cooking will get really creative now.

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