Sausage and Mozzarella Pizza, No Added Refined Sugar
International dishesSavory CakesItaly30 minutes proving, 10 to 15 minutes baking
Sausage and mozzarella pizza comes out with a thin crisp base and a top that pulls into strings of cheese. What makes it is the layer of sausage sitting between two layers of cheese. The tricky part is the yeast, since water that runs too hot kills it and the dough will not rise.
The yeast is dissolved in warm water and left for 10 minutes to become active before any flour goes in. The base is rolled to about 2mm before the tomato sauce is spread on. The cheese goes on in two layers, one underneath and one over the top.
This batch weighs about 973g, at roughly 272 calories per 100g.
Method
Dissolve 4g dry yeast and 9g kOBE Monk Fruit Blend in 180ml warm water, stir until clear and leave for 10 minutes until the yeast is active.
Sift in 300g all purpose flour and stir until the dough is smooth and free of lumps. Add 30ml cooking oil, then beat in a mixer on medium for 5 minutes, or knead by hand for 15 to 20 minutes.
Brush the base of a clean bowl with cooking oil, put the rounded dough in and rest it for 30 minutes.
Cut 150g sausage into 2mm slices and finely grate 150g mozzarella cheese. Brush a baking tray with oil, line it with baking paper and heat the oven to 200 degrees C for 10 to 15 minutes.
Knead the proved dough once more, then roll it into a round about 2mm thick.
Spread 150g tomato sauce over the base, scatter on a layer of cheese, lay the sausage over it and finish with the rest of the cheese.
Bake for 10 to 15 minutes until the base is golden and the cheese has melted. Cut into wedges and serve with chili sauce and ketchup.
Tips
Smoked sausage gives the pizza a deeper aroma.
Mozzarella cheese and canned tomato sauce are both easy to find at large supermarkets in Vietnam.
Without an oven, a nonstick pan with a lid does the job.
Roll the base to an even thickness, since thick and thin patches bake unevenly.
Yeast left for 10 minutes should show fine bubbles, and a flat surface means it is dead, so hold off on mixing the dough.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.