Smoked Sausage, Tomato, & Basil Pizza Recipe & How To| The Spicy Summer Smoke
Summer vibes are still at full blaze on this smoked sausage, fresh cherry tomato, and basil pizza.
Living in Santa Barbara one of my favorite outdoor cooking activities is Santa Maria Style BBQ. Most well known for tri-tip cooked over an open red oak fired pit this BBQ style can also include sausage, typically in the form of fresh linguiça. For this pie the spicy smoky sausage gets the pizza treatment. Sweet and fresh the cherry tomatoes balance out the heat along with the creamy fresh mozz.
This is an easy and delicious summer pizza best enjoyed outside under some oak trees. I wouldn’t be complaining if this was served along with the traditional Santa Maria BBQ spread because pizza is, in fact, a lifestyle.
For this bake in the Ooni Koda 16 I’m using a variation on the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Smoked Sausage, Tomato, & Basil Pizza | The Spicy Summer Smoke
Ingredients
- 1/2 cup Spicy Smoked Sausage In the video I'm using fresh linguiça that I smoked over red oak.
- 1/2 cup Fresh Cherry Tomatoes Halved.
- 1 Torpedo Onion Sliced thin. Spring onions or shallots work great as well.
- 100 g Fresh Mozzarella (approximate)
- 1 tbsp Chives Minced. (to finish)
- 1 dough ball Pizza Dough A naturally fermented (sourdough) recipe and guide.
Instructions
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza
- From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble.
- Top with sliced torpedo onions and halved cherry tomatoes.
- Apply a generous amount of chunked or crumbled spicy smoked sausage. Season pizza with salt and pepper.
Notes
