Margherita Moose Burger and Italian Sausage Deep-Dish Skillet Pizza with Mixed Greens and Basil Vinaigrette
by Wayne and Melissa Norris
Ingredients
1 medium pizza dough
1/2 pound moose burger
1/2 pound Italian sausage
1 cup pizza sauce
1 cup mozzarella cheese
1/2 cup parmesan cheese
1/4 cup fresh tomatoes, chopped
1/3 cup fresh basil, chiffonade
1/4 small sweet onion
1 tbsp olive oil
Make-Ahead Pizza Dough
If your local pizzeria sells pre-made dough, grab some of that. If not, here is a favorite pizza dough recipe our family has used
for years.
1 package rapid rise yeast
2 tsp salt
2 cups warm water
5 cups flour
Mix water and yeast and let sit until it bubbles. Start with 3 cups of the flour, mix in salt, then mix in 2 more cups flour. Add the water with yeast next. Mix then knead the dough. Place in a well-oiled bowl, cover, and let rise for two hours at room temperature (70- to 75°). Knead 5- to 10 times before cutting into 4 parts then place on a well-floured baking sheet. Cover and place in the fridge over night. Let dough stand at room temperature for one hour when it comes out of the fridge. Knead it 2- to 4 times, then roll out for use.
Pizza Sauce
1 can tomato sauce, 15 oz
1 can tomato paste, 6 oz
1/2 cup shredded parmesan cheese
2 tbsp Summit Spice and Tea
Italian Blend seasoning
pinch of salt and pepper
pinch of brown sugar
Mix all pizza sauce ingredients in a small saucepan and let simmer for 20 minutes. While that is simmering add one tbsp olive oil to a medium skillet, add chopped onion, and sauté until translucent. Add the moose burger and Italian sausage (remove casing first) and cook until browned and done.
Heat oven to 500° or the highest temperature your oven reaches. Heat a 12-inch cast-iron skillet on a gas stove top until hot. Sprinkle the hot pan with a mix of flour, corn meal, and sugar. Stretch or roll your dough into a 14-inch round, and press it carefully into the hot skillet. Spread pizza sauce around the dough, then top with a layer of mozzarella and parmesan. Spread a layer of the moose burger/onion/Italian sausage mix. Then top with another layer of mozzarella and parmesan. Place in oven for 12- to 15 minutes or until done. Top with fresh tomatoes and fresh basil. Serve with mixed greens topped with basil vinaigrette.
Basil Vinaigrette
2 cups fresh basil
1 shallot, chopped
1 garlic clove
1/3 cup olive oil
2 tbsp rice wine vinegar
pinch of sea salt
pinch of black pepper
Puree all in mini food processor for one minute. Toss mixed greens in dressing. Dressing keeps in the refrigerator for about 3- or 4 days.