First Qview: Smoked Sausage-Onion-Garlic Pizza

Discussion in 'Sausage' started by ttosmoker, Jun 25, 2010.

  1. ttosmoker

    ttosmoker Fire Starter

    This is my first Qview, and a pretty sorry one at that because I only remembered to take a pic of the half-eaten food.

    Anyway, we wanted homemade pizza tonight.  I went out and got some spicy Italian sausage.  Smoked it with pecan and mesquite (alas, I did not know I was out of hickory, which would have been my first choice).  Also smoked a yellow onion and a whole head of garlic with the top cut off.  Everything smoked for about 2.5 hours until the sausage was 160*.  Put the whole head of garlic on the pizza, about 1 lb of the sausage, and most of the onion.  Added red pepper and mozzarella.  Great stuff.  The pic is below.  The cheese slice is for my daughter, who doesn't do spicy, onion (young-un), and, most of all, peppers.

    Put the rest of the sausage in the freezer for spaghetti on a future night.  I had hoped to have garlic left over for my bagel in the morning.  Sigh.  Next time, two heads.

    Thanks for looking.

    meateater likes this.
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks really nice (well -- half nice [​IMG]).  Nice job!  My son and I are thinking pizza for lunch tomorrow -- thanks for the inspiration!
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I was just talking about smoking a pizza, yours looks very good
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Now that is a pizza! Nice job. [​IMG]How did you make your crust?
    Last edited: Jun 25, 2010
  5. ttosmoker

    ttosmoker Fire Starter

    The crust we made from a dough we get at a local bakery.  My wife sometimes makes her own, but on a typical Friday after work no one wants to go to that much trouble.  The Lodge cast-iron pizza pan in the picture is fantastic.  We preheat it in the oven to 425*, and then put the stretched dough onto it.  In the time it takes to get the ingredients on, it cooks up a nice crisp bottom.  Plus the pan keeps the pizza incredibly hot on the table -- the last piece is just as likely to burn your mouth as the first one!

    If my wife makes her own, she follows the recipes in "The Art of Pizza Making" by Dominick DeAngelis (see Amazon).  Lots of good information there.
  6. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Outstanding. I Love homemade pizza!!!!!
  7. biaviian

    biaviian Smoking Fanatic OTBS Member

    I was about to question the cast iron pan until I saw that you preheat it.  I make pizza, at least, once a week (dough from scratch) and use a stone.  So we are doing the same thing except you can take your stone to the table.  I like that idea.  I do use cast iron for my deep dish pizzas.

    That looks amazing!!

    I hope this is allowed.  Here is a site I often visit for pizza making ideas/questions/issues (like here for BBQ):
    Last edited: Jun 25, 2010
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks for the info, kinda new to pie making myself. I'm looking for that ultimate crust. [​IMG]

  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Everything looks great form here to. I like the crust and it so thin too. we have a store near us thats we can also buy for pizza's too.[​IMG]

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