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Tuesday, February 9, 2021

Jerk Chicken Sausage Pizza #BreadBakers




This month the Bread Bakers are serving up pizza. Scroll down to see all the recipes. Thanks for hosting, Karen

For this pizza, I wanted to try a new pizza crust recipe. I opted for King Arthur Flour's recipe and didn't read the full recipe before I started. Don't do that people!  While the ingredient ratios are relatively similar to others that I've seen, the directions are different.

 I could have skipped the fuss but I decided to try it. Oh, I did skip the first rise room temperature. I was supposed to let it rise and then refrigerate overnight. But I completely forgot and tossed it straight into the fridge after kneading. Even with the extra waiting and proofing and parbaking, I think I'd try this recipe again. I do want to add some flavour to my crust though.


Jerk Chicken Sausage Pizza

Ingredients
Dough (2 12 inch pizzas)
360 grams flour
2 teaspoons of instant yeast
1/4 teaspoon salt
2 tablespoons oil
198g to 255g water

Toppings (per 12 inch pizza)
1/2 cup pizza sauce
2 cups cheese
1 jerk sausage, thinly sliced (or as much as you like!)


Directions

Combine all the ingredients starting with the lower amount of water especially if you're in a humid climate.  Knead for 4 to 5 minutes. You want a dough that sticks a bit to the bottom of the bowl.  

Refrigerate overnight or up to 24 hours. 

Remove from the fridge and divide  into two. You can freeze one piece if you desire. Gently pat the dough into a circle. Don't use a rolling pin. Let the dough rest for 15 minutes. 

Spray a baking pan and drizzle it with a bit of oil. 

Place the dough in the pan and continue to gently stretch into a 12 inch round. Don't fight the dough. Let it rest for another 15 minutes and then try again. 

Allow the dough to rest covered at room temperature for 90 minutes or until puffy. 

Preheat the oven to 450 F. 

Bake the dough for 8 minutes on the lower rack. You don't want it to start browning just to set.  

Remove from the oven and add the toppings. 

Bake 10 - 15 minutes until the cheese is melted and the crust is browned to your liking. 

Note: Parbaked crusts can also be frozen. See the original recipe for more information about handling this dough. 




BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

11 comments:

  1. I haven't heard of jerk chicken sausage. I will have to keep my eyes peeled.

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  2. Jerk chicken sausage sounds amazing on a pizza! Your pizza is gorgeous.

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  3. Oh my, the flavor! Brilliant! I tried a new crust too though I didn't post the recipe. It was good but not blistery. Love a sourdough crust, will probably go back to that.

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  4. Yumm! Jerk sausage sounds amazing on a pizza!

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  5. I have done that exact thing with recipes before. Your pizzas turned out great though and I'll bet the jerk chicken sausage added a lot of flavor. We used to have a small grocery store that sold Jamaican products here in Houston. I hope it has survived the pandemic and I can find the sausage there.

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  6. Jerk Sausage pizza sounds yumm I need to try this.

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  7. Lovely pizza. The topping sounds delicious.

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  8. I love this idea of using jerk sausage! I've totally done what you did, by the way, and am glad you just kept going. It looks delicious!!

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  9. This looks delicious recipe and with the topping a treat for pizza lovers

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  10. I haven't seen jerk sausage before. But I imagine some jerk chicken on top would also be good and keep the same spirit.

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