https://www.copymethat.com/r/RTSYAPrMR/chicago-thin-crust-tavern-style-pizza-wi/
114577073
35WcjLp
RTSYAPrMR
2024-05-17 16:29:15
Chicago Thin-Crust (Tavern-Style) Pizza with Sausage and Giardiniera
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Ingredients
- ¾ cup mild or hot giardiniera (see Tips)
- Semolina or cornmeal, for dusting
- 1 stretched, cured Chicago thin-crust (tavern-style) pizza dough skin
- ¾ to 1 cup pizza sauce for Chicago thin-crust, more or less to taste, or use store-bought pizza sauce
- 2 ounces finely shredded or powdered Pecorino Romano or Parmesan
- 8 to 12 ounces full-fat low-moisture mozzarella, shredded, more or less to taste (see Tips)
- ½ recipe (about 8 ounces) Chicago-style Italian sausage, or use store-bought (raw bulk sausage or raw cased sausage with casings removed)
Steps
Directions at cooking.nytimes.com
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