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!
- 2 cups warm water
- 1 pkg yeast (1 tbsp if using bulk yeast)
- 5 cups bread flour, divided (more may be needed)
- 1 tbsp salt
- Olive oil
- Let yeast bloom in warm water for 10 minutes.
- Stir in 2 cups four until blended.
- Add another 2 cups of flour, combining well.
- Dump this sticky mixture onto counter and add remaining flour.
- Knead until all the flour is incorporated adding small amounts to keep from sticking.
- Clean out mixing bowl and smear with olive oil.
- Form dough into a large ball, add to bowl and turn to cover with oil.
- Cover bowl with a clean tea towel and set aside for about 30 minutes in draught-free place.
- When ready to use, cut off portions of dough and stretch to fit pizza size required.
- Dress with desired toppings
- Cook in pre-heated 500 ° oven or barbecue on pizza stones for approximately 15 minutes until bottom is browned and edges are crispy.
- 1 recipe for pizza dough (see recipe card)
- 3-4 Italian sausage links, casing removed
- 1 fennel bulb, sliced and fronds reserved
- 1 small onion, sliced
- 1 apple, cored and sliced
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 2 garlic cloves, minced
- A couple of grinds of salt and pepper
- 4 cups shredded pizza cheese (I used a combination of mozzarella, parmesan and provolone)
- In sauté pan cook sausage, breaking up into small pieces.
- Remove from pan and set aside.
- In same pan cook onion and fennel until softened and lightly browned. I kept the juices from the sausage in the pan to conserve the flavours.
- Remove the fennel and onion from pan and set aside.
- Add apple slices to same pan, sprinkle with brown sugar and cook until softened and lightly browned. If needed add a little olive oil to keep from sticking.
- Remove and set aside.
- Mix together 2 tbsp olive oil and garlic oil and sprinkle with some salt and pepper
- Once dough is formed, paint with olive oil mixture.
- Sprinkle next with some cheese, then fennel, then sausage, then apple, then finally top with a final sprinkling of cheese.
- Baked in preheated 500 ° oven or barbecue grill set on maximum on pizza stone for approximately 15 minutes until edges are golden and bottom of crust is lightly browned.
- Cut into wedges to serve and dress with reserved fennel fronds.