Smoked Mozzarella & Andouille Pizza
As a parent, full time chef and all around busy adult dinner time used to be another thing to add to the ever growing list of stress. Weird concept to think that deciding what to have for dinner would be stressful.
But as I am sure many parents out there know, sometimes the days aren’t long enough and between working and making sure your child is happy and properly cared for you’re just tired at the end of the day.
In these instances I like to make something very simple for me and my wife for dinner. And there is nothing more simple than pizza!
So a very simple recipe for two tired parents is my smoked mozzarella and andouille sausage pizza. All these ingredients can be found in store at Ellwood Thompsons.
Ingredients
1 Sub Rosa Rosemary & Sea Salt Flatbread (Bakery)
1 jar Bombolini’s tomato basil sauce (Indulge)
1 shallot (Produce)
1 head of garlic (Produce)
1 pack of fresh thyme (Produce)
1 pack of Andouille Sausage (Meat & Seafood)
1 ball of smoked mozzarella cheese (Indulge)
1 small wedge of Parmesan cheese (Indulge)
Directions
Pre-heat your oven to 375 degrees.
Using a serrated knife, cut the top of the flatbread off. You don’t need to cut much off (about ¼ of inch).
Thinly slice the garlic, shallots and andouille sausage. Sauté the garlic and shallots in a pan with a little olive oil, once the garlic and shallots begin to slightly caramelized and then add the andouille sausage. Cook these ingredients until the sausage is fully cooked through.
Thinly slice the smoked mozzarella cheese.
Evenly disperse the sausage, garlic and shallot mixture over the sauce covered flatbread.
Place the smoked mozzarella over the sausage, shallot and garlic mixture.
Place the pizza in the oven on a pizza stone or straight on the rack of the oven and cook for 8-10 minutes. If you want a crispier crust, cook the pizza for 10-15 minutes.
Once the pizza is done, remove from the oven and grate Parmesan cheese over top of the pizza and garnish with fresh thyme leaves. Then enjoy!
