{"id":12528,"date":"2015-02-05T20:45:00","date_gmt":"2015-02-06T04:45:00","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=12528"},"modified":"2016-11-05T15:36:41","modified_gmt":"2016-11-05T22:36:41","slug":"fridaynightslice-seattle-andouille-mushroom-fennel-pizza","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/fridaynightslice-seattle-andouille-mushroom-fennel-pizza\/","title":{"rendered":"FridayNightSlice: Andouille, Mushroom & Fennel Pizza"},"content":{"rendered":"

\"The<\/p>\n

Before last weekend’s Super Bowl, you might have seen the Baking Steel’s pizza face off between a Seattle Skittle pizza<\/a> and a New England sausage pie. \u00a0As much as we love Marshawn Lynch around here, I don’t think many of us are sprinkling Skittles\u00a0on our ‘za. \u00a0Ann Osbourne Peavey, who commented on the Baking Steel Facebook post, called for a “REAL Seattle pizza” with Uli’s Famous Sausage<\/a> and Beecher’s Cheese<\/a> among other ingredients. With thanks to Ann for the inspiration,\u00a0I 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.<\/p>\n

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\"The<\/p>\n

Uli’s and Beecher’s Cheese are two Pike Place Market<\/a> mainstays, so if you find yourself in Seattle, check them out. Beecher’s also has a location in NYC. \u00a0Wherever 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<\/a>.<\/p>\n

Enjoy.<\/p>\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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The Seattle: Andouille, Mushroom & Fennel Pizza<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 1 pizza<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 1 hour 22 minutes<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t
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  • 1 ball pizza dough (1\/3 of a batch of Kenji's NY-Style dough)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/3 c. marinara sauce<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 c. grated dry mozzarella<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 4-5 medium crimini mushrooms, sliced thinly<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 of a link Uli's Andouille sausage<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/4 c. Beecher's Flagship cheese<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 5-6 itty bitty fennel fronds, to garnish<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
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    Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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    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.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    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.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    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.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Garnish with fennel fronds and serve.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t