For the dough:
300 g yeast dough.
For the stuffing:
6 tomatoes,
12 olives,
3 medium sized scallions,
6 slices salmon,
10 slices of smoked sausage,
50g grated cheese,
Fresh herbs,
50 g of olive oil,
salt, pepper.
To prepare: boil some tomatoes, peel them, then cut into circles. Finely chop the onion, slices of olives.
Roll out the dough on a greased baking sheet and cover with tomatoes. Spread the rest of the stuffing evenly top with the smoked sausage.
Sprinkle with pepper, herbs and cheese. Drizzle with oil and bake in a hot oven for 30 minutes.
What kind of smoked sausage would you recommend on a pizza?
Smoked sausage on pizza? That sounds intriguing! I’ve heard of toppings like pepperoni, mushrooms, or even pineapple, but smoked sausage is a unique choice. I’m wondering, what makes smoked sausage a delicious addition to pizza? Does it add a smoky flavor that enhances the overall taste, or is it more about the texture it brings? And what other toppings would you recommend pairing with smoked sausage for a perfect pizza experience?
What is the best way to enhance the flavor of a pizza with smoked sausage?