Pork Sausage and Roasted Pepper Pizza (+Others!)

It’s been a while since a Pizza was the headline cook in one of my blog posts, not sure why but it’s time to start including more Pizza cooks at the top! This one was a Pork Sausage and Roasted Pepper Pizza topped with Parmesan.

The Prep:

This is turning into a tried and tested method, I should try another dough recipe but this works so well for me!

On page 44 of The Pizza Bible is the Master Dough with Starter Recipe. I use the Tiga (Tony’s version of a Biga) starter.

The Tiga is made on a Wednesday, the dough is made on a Thursday, balled then put in the fridge for 24 hours and I cook the pizza on a Friday. The flour is Caputo Nuvola Super.

On the day of the cook I fire up the Ooni Pro with some charcoal and top it with Oak staves from Smokey Oak Barbecue (find them on Facebook and Instagram). As soon as I light the Ooni I take the dough out the fridge, I know it’s supposed to be left to warm up longer but I find this makes it easier to stretch and shape without tearing. Try it!

I had removed sausage meat from some sausages, balled them then cooked them a bit whilst the oven was warming up.

The Cook:

Dough stretched, sauce on top, cheese, roasted peppers, sausage balls, basil and Parmesan. In to the oven!

This is just about perfect for me, nice shape and I like the leoparding. I was really happy with this one.

Close up!

What else was cooking in the shack this week?

Goat Keema:

I have cooked this before and it’s one of my favourite dishes to cook. Quite a simple one to cook but the flavour in the dish is unreal. If you haven’t tried goat yet and are interested, try this recipe. All the ingredients below:

Cooked in a Petromax Dutch Oven on the Napoleon Prestige Pro 825 side burner.

Close up

Coriander and chillies added.

This is such a great dish, really enjoyed it again and recommend it to everyone. It’s so good!

Red & White Rice Salad with Butternut Squash and Pomegranate:

Lockdown hasn’t done my waistline any good so I am trying to eat more veg dishes during the week, first up was Red & White Rice Salad with Butternut Squash and Pomegranate from Bazaar by Sabrinha Ghayour.

The Squash was cooked on the Weber Smokefire:

Quite a lot of prep for this one but what a colourful dish!

So tasty!

I really enjoyed this one, a nice change for lunch and a bit healthier.

Murgh Kali Mirch:

It’s been great cooking from the Indian Kitchen Cookbook again, so many great recipes in there and using the Petromax Dutch Oven has let me cook them outside too. Chillies in oil on the Napoleon Pro 22.

Marinaded chicken (ginger and garlic) plus onions.

Browned

Indirect and simmer

Coriander on top, what a colour!

Close up!

Still working through the half of Venison I got from butchery at Bowhouse for £40. Next up was Venison Kofta Kebab.

Minced venison, coriander, turmeric, chilli powder, cumin, ground coriander and garlic mixed together then spread onto Russian Skewers and cooked direct on the Napoleon Pro 22.

I rotated them frequently then served with yoghurt, honey and coriander plus a red onion salad.

Caramelized Onion and Feta Tart:

Olives and cheese are a big hit with one of my kids so I thought they would appreciate this one! We made the pastry and placed it in a pie dish, added the filling and topped it with olives. Then into the Weber Smokefire.

Looking good

Finished!

Another cracker from Bazaar. I ate it cold on the first day then warm on the second day. Both were nice but I think warm was better. Great dish though, we really enjoyed it.