The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less. Luckily, she was right, I was wrong, and deliciousness ensued.
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In yesterday's Pizza Lab article about how to make fried pizza, I mentioned that the most popular pie of the night was a breakfast-themed pie. I've got to say that it was one of the most seriously delicious pies to come out of my kitchen, and I'm saying that as one who is not even a huge fan of breakfast pizzas or egg-on-pizza in general.
Sausage pizza in Philadelphia can be a total crapshoot. You never know if your pie is going to be topped with the most delicious knobs of homemade Italian sausage from a neighborhood butcher shop, or something more like burnt, dried out Jimmy Dean breakfast patties that were cooked a week ago.
I got this recipe from Pizza a Casa's Mark Bello. It makes an intensely flavorful, fennel-studded sausage. And if you're worried that you need a meat grinder, casings, and stuffer, don't sweat it. This is a loose sausage — just some coarsely ground pork with some seasonings mixed in. You could easily make this while you're waiting for your dough to rise or come to room temperature.
Slices, chunks, pellets, kibble? What sausage configuration do you prefer on your pizza? »