Parmesan Cream and Sausage Pizza
- 2 cups (280 g) unbleached all-purpose flour
- 1 tsp instant dry yeast
- 1 tsp salt
- 1 cup (250 ml) cold water
- 1 cup (250 ml) 35% heavy cream
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
- 1/2 lb (225 g) Italian sausage meat (approximately 2 sausages)
- 1 small red onion, thinly sliced
- 1 tbsp chopped flat-leaf parsley
Adapted from ricardocuisine.com
In a large bowl with a wooden spoon, or in a stand mixer using the dough hook, combine the flour, yeast and salt. Add the water and stir until a soft ball forms. Knead the dough for about 5 minutes on a floured work surface or in the stand mixer until smooth.
Shape the dough into a ball and place in a clean, lightly oiled bowl. Turn the dough to lightly coat with oil. Cover with a damp cloth and let rise in a warm, humid place for about 2 hours or until the dough has doubled in volume.
With the rack in the middle position, preheat the oven to 450°F (225°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.
In a bowl, combine the cream and lemon juice. Let rest for 5 minutes. Stir in the Parmesan cheese. Set aside.
With your hands, shape the sausage meat into 1/2-tsp (2.5 ml) meatballs. Set aside.
On a floured work surface, roll out the dough as thinly as possible until it is roughly the same size as the baking sheet. Place the dough on the sheet.
Spread the cream over the dough. Top with the onion and sausage meatballs. Season with pepper. Bake for about 15 minutes or until the crust is golden brown.
Sprinkle with the parsley. Cut into squares and serve piping hot.