Ingredients
Pizza
1 ea, 20 oz Grandma Style Dough
10 oz, Bacio Sharp Provolone Blend
5 oz. Spicy Chicken Sausage (see recipe)
4 oz, Sundried Tomatoes
4 oz, Creamy Vodka Sauce (post bake) (see recipe)
2 oz, Speck (post bake)
1 oz, Chopped Basil (post bake)
Spicy Chicken Sausage
3–4 lbs, ground chicken
3 garlic cloves, minced
1 Tbsp, Calabrian Chili Flakes
1 tsp, black pepper
1 tsp, salt
Creamy Vodka Sauce
1 quart, Roma Tomato Sauce
1 pint, Heavy Cream
¼ cup, Vodka
Instructions
Pizza
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Oil your pan heavily and stretch your dough to the corners and let the dough rise to fill the pan. Once proofed, par bake the dough for roughly 10-12 minutes
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Once par baked, top the dough with a 10oz portion of cheese, chicken sausage, and sundried tomatoes
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Bake the dough for 12-15 minutes at 500F until pizza reaches your desired doneness
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Finish the pizza with a heavy drizzle of creamy vodka sauce, speck, and chopped basil
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Cut into small square pieces and serve
Spicy Chicken Sausage
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Season the ground meat with all dry seasonings. Heat a large pan or skillet with oil. Brown the seasoned meat until fully cooked
Creamy Vodka Sauce
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In a medium sauce pot, combine all the ingredients
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Cook on medium heat until all alcohol is cooked off
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Sauce should be pink in color
