Smoked Sausage, Tomato, & Basil Pizza | The Spicy Summer Smoke

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.

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!

Prep Time15

Cook Time4

Course: Appetizer, Main Course, Pizza, Snack

Cuisine: American, BBQ, Pizza

Keyword: Ooni, Pizza, Sausage, sourdough, Spicy

Servings: 1 pizza

Author: Santa Barbara Baker

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.
Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
Let the crust set on a wire rack for a least 20 seconds. Top with minced chives. Season with salt and pepper. Slice into 6 slices, serve immediately.

Notes

In the Smoked Sausage & Tomato Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14" Wooden Pizza Peel.

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!