Local pork sausage tossed with red pepper flakes & wild boar seasoning, just-milled grape tomatoes with heirloom garlic, fresh oregano and balsamic vinegar, roasted gypsy peppers, green onions, olive oil, Asiago & Manchego cheese, torn arugula and a crisp, thin wheat crust..
Roast tomatoes and gypsy peppers in a 500 degree oven until charred. Set both aside until cool enough to handle.
Slips the skins from the peppers and remove the stems and seed clusters. Coarsely chop the flesh and set aside.
Pass 3/4 of the tomatoes through a food mill and place into a heavy bottomed saucepan over medium low heat. Add garlic, balsamic and the rest of the tomatoes and cook until thick, about 25 minutes. Add fresh oregano about 5 minutes before the pan comes off the heat. Season to taste with salt and pepper and set aside.
Fry coarsely-ground fresh pork in a hot skillet. Season with wild boar spices and cook until well browned. Add green onions, toss and set aside.
Drizzle pizza crust with olive oil and place on a pre-heated pizza stone and bake 4 minutes at 500 degrees. Return stone to oven and set the crust aside.
Working from the center out, spread tomato sauce around the partially-baked crust. Scatter cooked sausage and green onions over the top. Follow with roasted peppers and cheese and finish with arugula tossed with a little olive oil.
Sprinkle a little more boar seasoning over the top if desired, then slide pizza onto the stone and bake at 500 degrees until the cheese is bubbly and the crust is crisp, about 7 minutes. Cut and serve immediately.
Ground pork (Richardson Farms)
Grape tomatoes (CSA)
Heirloom garlic (JBG)
Fresh oregano (my garden)
Balsamic vinegar (Texas Olive Ranch)
Gypsy peppers (CSA)
Arugula (Montesino Ranch)
Green Onions (Acadian Family Farm)
Cheese (Antonelli’s Cheese Shop)
Pizza crust (Pie Fixes Everything)
Greenling Organic Delivery