Before last weekend’s Super Bowl, you might have seen the Baking Steel’s pizza face off between a Seattle Skittle pizza and a New England sausage pie. As much as we love Marshawn Lynch around here, I don’t think many of us are sprinkling Skittles on our ‘za. Ann Osbourne Peavey, who commented on the Baking Steel Facebook post, called for a “REAL Seattle pizza” with Uli’s Famous Sausage and Beecher’s Cheese among other ingredients. With thanks to Ann for the inspiration, I bring you this week’s #FridayNightSlice — an Andouille and Crimini Mushroom pie topped with mozzarella and Beecher’s Flagship. Now that’s a Seattle pizza.
Uli’s and Beecher’s Cheese are two Pike Place Market mainstays, so if you find yourself in Seattle, check them out. Beecher’s also has a location in NYC. Wherever you buy it, their Flagship cheese is a kicked up white cheddar-ish cheese that tastes great on pizza and is a must in Hatch Chile Mac and Cheese.
Enjoy.
Take your dough out of the fridge and let it sit on the counter for 1 hour before baking. At the same time, preheat Baking Steel at 500F.
Heat a large non-stick skillet over medium heat. Remove the sausage from its casing and form into bite size nubs, a little smaller than a marble. Cook until browned on all sides, about 3-4 minutes. They will not be fully cooked through. Set aside.
When ready to put your pizza together, turn the oven up to 525F. On a pizza peel lightly dusted with cornmeal or flour, stretch the dough into an ~ 10 inch circle and spread on the sauce, leaving about a 1 inch border. Add the mozzarella cheese and top with sausage and mushrooms. Sprinkle on the Beecher's Flagship and bake for ~7 minutes until the crust is browned and cheeses are melted.
Garnish with fennel fronds and serve.