ITALIAN GARLIC SAUSAGE PINK ALFREDO PIZZA

I originally developed this recipe February 27, 2009 when we first moved from the west coast to the Upper Peninsula.  We really couldn’t find a pizza that came even close to what we liked, despite frozen pizza being a personal favorite of the locals, so I tried hard to mimic our favorite Round Table pizza, their Italian Garlic Supreme.  It has been in need of a picture update for many years and I think I finally got a great picture when I made it last week during our stay at home stint.

ITALIAN GARLIC SAUSAGE PINK ALFREDO PIZZA

CRUST
1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon sugar
1 teaspoon of salt
1 teaspoon of yeast

• Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
• Gradually add the flour and olive oil until well blended.
• When the mixture gets too heavy to mix, start kneading the dough with your hands.
• Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
• Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
• Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

• Melt butter in a saucepan.
• Add garlic and saute until fragrant.
• Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
• Whisk in egg quickly and heat through.

TOPPINGS
Enough pepperoni to cover pizza
Enough crumbled cooked sausage to cover dough
Thinly sliced mushrooms
Thinly sliced green onions
1 tomato, diced small
2/3 cup grated mozzarella

• Coat dough with a layer of sauce
• Evenly sprinkle the crumbled sausage over the sauce
• Follow with the mushrooms, green onions and tomatoes
• Evenly sprinkle the cheese over it all
• Top with the pepperoni
• Bake the pizza at 400-450° F for about 20-25 minutes until the crust is golden.

♥

ITALIAN GARLIC SUPREME - NUMERO UNO / ROUND TABLE PIZZA COMBO

One of the things we miss most here is our favorite pizza. Round table Pizza has an Italian Garlic Supreme that is our ALL time favorite pizza.  When I was a kid though my favorite was NUMERO UNO, a southern California local favorite.  So I set out to try and recreate both of these and believe I have actually succeeded.

ITALIAN GARLIC SUPREME
1 cup warm water (110-115 degrees ONLY - If it is to hot, it will kill the yeast!

1 package or 2 1/4 teaspoons yeast

2 tablespoons brown sugar
1 tablespoon sugar

2 tablespoons whole milk

1tablespoon melted butter

1 tablespoon + 1 teaspoon avocado oil*

1 teaspoon sea salt

1 tablespoon corn meal
3 cups flour
TOPPINGS
1 tablespoon avocado oil 
2 cloves garlic, minced
1/2 cup favorite pizza sauce
1/2 pound cooked and crumbled mild Italian sausage
Pepperoni slices
Mozzarella cheese
chopped green onions
chopped tomatoes

*I am probably the only person in the western hemisphere that does NOT like olive oil.  Feel free to substitute it for the avocado oil if you prefer.

• Add water, sugars and yeast to a bowl and stir well. Let sit 5 minutes until creamy. 
• Add milk, butter, oil, salt and corn meal to yeast mixture and mix with wire-whisk until well blended. 
• Pour into mixer bowl.
• Add 2 1/2 cups of flour and mix with paddle for 5 minutes on low.
• Scrape the sides of the bowl and form dough into a ball. Pour remaining flour (1/2 cup) around the outsides. Use dough hook, and mix for 5 minutes on low.  
• Remove dough from mixer and place in a well greased glass bowl large enough to allow the dough to double in size. 
• Place damp towel on top of bowl, and let rise in a warm spot for 1 hour, or until dough has doubled in size. (for best results, place bowl in a 180 degree oven - keep the towel damp) 
• Cut dough in half. 
• On a lightly floured surface, use a rolling pin and roll dough to your desired thickness and shape. If your using a metal pizza pan, or a cookie sheet, lightly grease the surface and sprinkle graciously with corn meal.
• Place shaped dough on the pizza pan and let rise for 10 minutes. 
• Brush with garlic and oil mixture.
• Add toppings.  (save green onions and tomatoes for the last 5 minutes)

• Preheat oven to 500 degrees. 
• Place pizzas in preheated oven and cook for 15 minutes. Reduce temperature to 375 degrees, and cook for 5-10 minutes, or until the pizza looks done. 

If you're only making one pizza you can freeze the other one for up to 3 months. When you are ready to use it, thaw overnight in the refrigerator or for at least 12 hours. Bring the dough to room temperature about 30 minutes before stretching out the pizza.