Sundays are made for pizza and wine, am I right? As much as I love a good pizza dough that’s been given time to rise, thin crust pizza will always be my favorite. Thin crust pizza just has the PERFECT crisped texture. Standard pizza dough usually requires a couple of rise phases, so opting for a thin crust pizza is a great option when you’re trying to make dinner a bit quicker. Though it won’t have time to rise, I still use a small amount of yeast in this dough. Making pizza dough only requires flour, water, yeast sugar and salt.
Corey and I make homemade pizza pretty often, but it’s easy to find ourselves resorting to the same pizza toppings. This weekend we ventured! We choose herbed goat cheese instead of mozzarella, local pork sausage, balsamic blistered tomatoes, micro greens and fresh basil. The organic local sausage was a farmers market find this week. I’m currently on a mission to buy local meat and eggs as much as possible! It came unseasoned, so I browned it in a cast iron skillet with salt, pepper, paprika, coriander, garlic, fennel and oregano! Super delicious. For ease, you could use a spiced or italian sausage!
In this recipe I used a pizza stone. If you don’t have a pizza stone but love making pizza, I highly recommend making the investment! It allows you the ability to make brick oven style pizza without a giant brick oven. If you’re using a stone, it’s important to preheat the stone in the oven. I roll the dough out onto parchment paper and slide the pizza onto the stone from the back of a circle baking sheet. A pizza peel is convenient, but not necessary!
Alright. Enough chit chat, don’t you think? Let’s make some ‘ZA!
Rustic Thin Crust Pizza With Herbed Goat Cheese + Local Pork Sausage
a thin, cripsy and charred crust thats lightly topped makes this pizza perfect for summer!
for the dough
- 1 1/4 cup organic unbleached flour I use king arthur almost always
- 1/2 cup luke warm water
- 1 tsp sugar or 1/2 tsp honey
- 1/4 tsp active dry yeast
- 1/2 tsp sea salt
for the sausage
- 1/2 lb organic pork sausage or chicken sausage
- 1 tsp fennel
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp garlic powder
- sea salt and pepper
- tomato sauce I use a few tbsp of spaghetti sauce.
- herbed chevre Vermont creamery is my favorite
- fresh basil, thinly sliced
- cherry tomatos, halved
- olive oil
- balsamic vinegar
- microgreens optional
- crushed red pepper optional
Preheat the oven to 450 degrees with the pizza stone or pizza pan in the oven.
In a large bowl, combine yeast, luke warm water, and sugar. Let it sit for 5 to 10 minutes.
Add the sea salt and then slowly stir in the flour (1/4 cup at a time) until a ball begins to form. Flour the counter and dump the dough out onto the surface. Knead the dough for 5 minutes.
Let the dough sit for 10 minutes.
In a cast iron skillet, cook the sausage with the fennel, coriander, sea salt, pepper, garlic and paprika. Once it is cooked through (after about 10ish minutes) turn the heat down to low and continue to cook, stirring occasionally. The fat will begin to lightly carmelize.
In a bowl, toss the halfed cherry tomatos with sea salt, black pepper, balsamic vinegar and olive oil. Set aside.
On a large piece of parchment paper, roll the dough out into a rough 10-12 inch circle.
Slide the paper and dough onto a pizza peel or the backside of a circle baking sheet.
Spread a thin layer of tomato sauce onto the pizza dough. Sprinkle the sausage across the dough and crumble the herbed goat cheese over the top. Arrange the balsamic tomatoes around the pizza.
Carefully transfer the pizza and the parchment paper onto the pizza stone or pan in the oven. Let it bake for 10-15 minutes. Keeping an eye on the color of the edge of the crust.
Transfer the pizza and the paper back onto the pizza peel or baking sheet. Turn off the oven and leave the stone in the oven while the oven cools off.
Sprinkle thin basil ribbons and crushed red pepper over the pizza and lightly drizzle with olive oil.
Slice and serve immediately!
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I wish you a joy filled day,