Sausage and Giardiniera Sheet Pan Pizza | Hailee Catalano Recipes

Name: Sausage and Giardiniera Sheet Pan Pizza | Hailee Catalano Recipes
Ingredients: 500 g bread flour; 390 g room temperature water; 10 g kosher salt; 3 g instant yeast (I like SAF instant brand); Olive oil (for greasing); Softened butter (for greasing); 1 (28oz) can whole peeled San Marzano tomatoes; 3 Tbsp olive oil; Kosher salt; pepper; 14-16 oz whole milk low moisture mozzarella cheese (shredded (you can really add as much cheese as you like)); ¼ cup freshly grated pecorino romano; 6-8 oz mild Italian sausage; ½ cup sliced roasted red peppers; Hot honey (for topping); Chicago-style giardiniera (see makeshift below); Torn fresh basil leaves (for topping); 1 cup finely chopped giardiniera (the vinegary pickled vegetable one available in most stores); 3 whole pickled jalapeños (small diced); ¼ cup olive oil; ½ tsp dried oregano

cafehailee.com

Ingredients Dough - 500 g bread flour - 390 g room temperature water - 10 g kosher salt - 3 g instant yeast, I like SAF instant brand - Olive oil, for greasing

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Pizza stone
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Ingredients

500 g bread flour
390 g room temperature water
10 g kosher salt
3 g instant yeast (I like SAF instant brand)
Olive oil (for greasing)
Softened butter (for greasing)
1 (28oz) can whole peeled San Marzano tomatoes
3 Tbsp olive oil
Kosher salt
pepper
14-16 oz whole milk low moisture mozzarella cheese (shredded (you can really add as much cheese as you like))
¼ cup freshly grated pecorino romano
6-8 oz mild Italian sausage
½ cup sliced roasted red peppers
Hot honey (for topping)
Chicago-style giardiniera (see makeshift below)
Torn fresh basil leaves (for topping)
1 cup finely chopped giardiniera (the vinegary pickled vegetable one available in most stores)
3 whole pickled jalapeños (small diced)
¼ cup olive oil
½ tsp dried oregano