Ostrich Sausage Pizza

Ostrich Sausage Pizza

on Sprouted Buckwheat Crust

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group

Ingredients

Crust

  • 1 cup "00" Flour
  • 1 cup AP Flour
  • 1/2 Cup Sprouted Buckwheat Flour
  • 1 cup lukewarm tap water
  • 1 tsp. Salt Fine Sea
  • 3/4 tsp. active dry yeast
  • 1 tsp EVOO

Toppings

  • 4 oz. Black Kalamata Olive Paste
  • 1 oz. EVOO
  • 3 oz. Ground Ostrich Sausage
  • 4 oz. Roasted Red Pepper
  • 4 oz. Diced and Roasted eggplant
  • 4 oz. Mozzarella and Jack Cheese
  • 2 oz. Shaved Manchego Cheese
  • .05 oz. Petite Red Spinach
  • 1 oz. Dried Pomegranate Arils
  • 1 oz. Pomegranate Balsamic Reduction

Preparation

Crust

  1. In a large mixing bowl, combine flours and salt.
  2. In a small mixing bowl, stir together 1 cup lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  3. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. If you refrigerate the dough, remove it 30 minutes before you begin to shape it.
  4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds.

Toppings

  1. In advance, roast eggplant, peppers and brown the ostrich.
  2. Evenly spread the stretched crust with olive paste and EVOO, bake for 4 minutes
  3. Remove from oven and top with eggplant, red peppers, and mozzarella, return to oven and bake 2-3 minutes
  4. Remove from oven and finish pizza with red spinach, pomegranate arils, and drizzle with pomegranate reduction.

Share