Wild Pork Sausage, Black Olive, and Mushroom Pizza with Homemade Rosemary Porter Crust
The wild pork sausage from this recipe was provided by our Field Staff Writer A. Fick in his recent Wild Pig Hunting trip to Paso Robles, CA. The sausage itself was created with ground pork, fennel, and some parmesan. I love a solid pizza dough so I decided to add a Brown Ale, called Moose Drool by Big Sky Brewing Company, some rosemary and ground black pepper to the dough. The mushrooms, onions, and black olives were added to give the pizza a warm earthy taste.
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Ingredients:
2 cups of self-rising flour
¼ cup sugar
½ teaspoon salt
½ teaspoon minced rosemary
½ teaspoon ground black pepper
¾ cup of dark beer
2 tablespoons Olive Oil
Toppings:
½ lbs. Ground Wild Pork, browned in a skillet with rosemary, ground black pepper, garlic powder, and salt
4 oz Oyster Mushrooms, chopped
8 oz Havarti Cheese, grated
8 oz Black Olives, pitted
2 tablespoons Purple Onion, Chopped
8 oz Pizza Sauce
2 tablespoons Parmesan
Preparation
- Mix the flour, sugar, salt, rosemary, and black pepper in a mixing bowl.
- Add the Olive Oil and Beer
- Preheat the oven to 350 degrees
- Press the dough down on a baking sheet to approximately ¾ inch thick
- Place the pizza in the oven for 11 minutes or until a crust has formed.
- Remove the pizza from the oven
- Add the Pizza Sauce and the toppings.
- Return to the oven and cook for 5 – 10 minutes or until the cheese is browned
- Remove from the oven and cut to serve
