Cheese and sausage pizza with grilled tomato sauce
- Preparation 25 min
- Cooking 20 min
- Servings 2 medium pizzas
- Freezing Absolutely
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What I like most about this sausage and cheese pizza is that it is almost made entirely from Quebec ingredients or prepared in Quebec! It’s so good you’ll want to eat it for lunch.
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Ingredients for the grilled tomato sauce
- 4 large firm tomatoes, halved and hearts removed
- 3 tablespoons Montreal steak spice
- Olive oil
- 5 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Ground salt
Ingredients for the pizza
- 1 recipe for homemade pizza dough (about 900 g) or store-bought
- Flour
- Olive oil
- Garlic salt
- 3 tablespoons grilled tomato sauce
- 300 g grated St-Benoît cheese
- 180 g of 1546 plain sausage, sliced
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Preparation
- Place the tomatoes in a large bowl, add the spices and add a good drizzle of olive oil. Mix and set aside.
- Preheat the barbecue to maximum power.
- Place the tomatoes on the grills, flesh side up, and cook for 5 to 6 minutes. Flip and continue cooking for 5 to 6 minutes. Remove from the heat when the tomatoes are well roasted and almost burnt and when they begin to fall apart. Place in a bowl and let cool for 10 minutes. Remove the peel and discard.
- Pour the tomatoes into a large bowl with high rims and add the tomato paste, oregano, sugar and season with salt to taste. Blend and set aside. Do you like a sauce with more texture? Blend only 3/4 to a puree and crush the rest. Makes about 2 cups of the sauce.
- Preheat the oven to 500 °F. Generously sprinkle two large baking sheets with flour.
- Divide the pizza dough in half and on a floured work surface, spread the pizza dough to form two circles of about 12”. Place on the baking sheets. Drizzle with a thin drizzle of olive oil then spread well with your fingers. Sprinkle with garlic salt to taste. Add the cheese and the sausage slices.
- Place in the oven and bake for 8 to 10 minutes or until the dough is lightly golden. Remove from the oven and let stand for 3 minutes before eating!
Our sommeliers suggest
Gulfi Rossojbleo Nero D'Avola 2021
Sicily, Italy
The Gulfi Rossojbleo Nero d'Avola, a fruity, generous red from Sicily, has the right profile for pizza: its cherry notes find the roasted tomato sauce, and it has enough character to stand up to the dry sausage and the St-Benoît cheese. A Friday night red, for pouring while the pizza cools on the board for a minute before the first slice.
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Rousse, 6%
Locomotiv
The grilled tomatoes and the salami both lean toward the grilled side, and a beer that's too pale misses the mark. The red ale has what it takes: roasted grain and caramel that follow the golden cheese, with just enough bitterness to cut the salami fat. Its roundness stands up to the sauce without overpowering it.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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