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Oh pizza! That perfect food! That combination of sometimes snack food, sometimes complete meal and in my galley, always reasonably healthy. I’ve never understood why it’s called junk food by some because when you make everything yourself with fresh ingredients how could this creation be anything but the next thing to perfection ever.
Firstly, let’s make the dough. I’ve created a separate recipe card below so you can print it for future pizzas. It’s fool proof! No kidding! And if it’s that easy that I can make it again and again with success in my little boat galley, well, it’s worth stashing away in your recipe bank isn’t it?
Speaking of boat galleys, this pizza has to be classified as a ‘process’ . A process in that there are several stages, more than the usual number of dishes used and a combined Galley Kat and ‘He-Who-Mans-the Grill effort. Tonight’s pizza was created in our land galley but I love those times when I make the beginning parts and Captain takes over with the grilling.
So here’s the process. Sausage, the choice, spicy Italian, cooked, crumbled and set aside.
The veggies, onion and fennel, caramelized and set aside.
And finally, the apples, sprinkled with some brown sugar and sautéed until juicy and brown.
What makes all of this possible on a boat without an oven is the use of pizza stones. I also use a larger version is our land galley. The stones are placed in the barbecue or oven and heated to the maximum while pizzas are assembled then carefully slid onto the super hot stone.
It helps to use a wooden pizza peel heavily dusted with extra flour or corn meal to keep the dough from sticking while you dress each with toppings of choice.
As I mentioned above, tonight was a process. Dough slathered with garlicy oil, topped with layers of cheese, fennel, sausage, apple then more cheese.
Grilled to golden crispy chewy perfection then topped with a few fennel fronds. Did I mention perfection. Perfectly heavenly pizza perfection!