Thread: Duck Smoke Sausage & Wilted Spinach Pizza

The time change has me up early so I baked 4 more loaves of Persimmon bread and made 2 Pizza Crusts before heading out to the shop. This is by far the tastiest Pizza I have made. Better than the Crawfish Pizza to me.



This is a local product made south of Jackson in MS. Really awesome taste, I make a Duck in Black Cherry sauce dish so Duck is a favorite here. I sliced this on the bias for a improved surface area so the sausage fries in the 450 degree oven while the pizza is cooking.



The Basil infused Bertolli Alfredo sauce was the prefect choice, I use Thyme when baking ducks as it is the seasoning you can't skip so I was tempted to use it here. I'm glad I didn't. Go with the Basil Bertolli Alfredo.



The usual suspects but the purple onion was cut courser and heavily used. The Mushrooms were drained very well and the Spinach wilted in my favorite Olive Oil.



Using a medium heat to wilt the Spinach sped me thru the process quickly as the oven was almost up to temperature. Just salt & pepper was used here.



A generous amount of Alfredo sauce was spread out close to the edge. I stretched extra crust near the rim for a nice ring of just crust to munch on.



Starting with the onion a liberal amount was used, more than usual then the Spinach was next. Finally I spread the whole can of Mushrooms before adding the secret ingredient.............



French's Yellow Mustard. Any of you of German decent knows how a little bit of Mustard goes with Worst. It put this Pizza on another Plane of Taste.



I didn't add much as it takes very little to put the aroma needed to boost the Duck Sausage flavor.



I almost didn't take a picture of the Cheese. Mostly Shredded Italian cheese here, twice as much as the Mozzarella.



The oven was hot so one last picture before closing the door.....



This combination in the order of layers assembled is a Home Run! The Pizza cooked perfectly.



This is right out of the oven. This Pizza pan is the Bomb for cooking homemade Pizza in a regular oven.



These crust rise like the Sun in the morning but remain fluffy tender in the middle. A really nice crunch & chew is had but without the toughness found in commercial Pizzerias.



That Sausage developed a very nice crust as well but still tender & juicy inside. I hope you enjoy.........

You know the weird thing is people really like mushrooms or really don't. Not too many in betweeners like me. I eat them in most things with a tomato sauce, but don't cry if they are not there. I do like them fried as well, they have more flavor this way, but whatever you dip them in is where you really get flavor. Stepson really loves the portabello's. But Dave, most mushrooms don't have much flavor. Very light. Some more than others.