Bacon Jalapeno Sausage Pizza with Sriracha Sauce

| Sarah Mason
Prep Time:
Total Time:
Bacon Jalapeno Sausage Pizza with Sriracha Sauce

Thin Crust Pizza Dough

  • 21/4 tsp (1 package) instant dry active yeast
  • 2 tsp cornmeal
  • 11/2 tsp salt
  • 2 tbsp olive oil
  • 3 cup bread flour, plus extra for rolling
  • 1/2 tbsp sugar
  • 1 cup warm water
  1. Make the dough: (Ahead of time. It will need 2 hours to rise). Add the water, yeast, sugar and a 1/2 cup of the flour into a mixing bowl. Whisk well; let sit for 20 minutes. It will become bubbly.
  2. Add olive oil, salt and 2 cups of flour to the mixing bowl; mix well using a spoon and then your hands until it's dry enough to work with.
  3. Knead on a lightly floured surface for 10 minutes. Add more flour, a little at a time, until a soft, elastic and slightly sticky dough forms.
  4. Brush the inside of a large bowl with oil. Place the ball of dough into the bowl, turning so that the dough is lightly coated in oil. Cover with a dish towel and let sit in a warm spot for 2 hours or until the dough doubles in size.
  5. Once the dough is finished rising, punch it down and place on a lightly floured surface. Roll dough with a rolling pin until it is 1/3 inch thick. (Split the dough in half and roll each out if making 2 smaller pizzas).

    Pizza

    • 6 oz summer sausage, chopped
    • 5 white mushrooms, sliced (optional)
    • 1 red bell pepper, diced
    • 1 jalapeno, sliced
    • 2 tsp honey
    • 1 yellow onion, diced
    • 6 oz smoked pork, shredded (optional)
    • 4 slices bacon, cooked, chopped
    • 1 cup mozzarella cheese, shredded
    • 1/4 cup marinara sauce
    1. When ready to cook: Light grill (or preheat oven) to 450 degrees. (Big Green Egg Directions: Preheat BGE to 600 degrees.)
    2. Melt 1 tablespoon butter in a skillet on the stovetop over medium-low heat. Add onions and honey; cook for up to 20 minutes or until onions are a deep brown color.
    3. In a small bowl, whisk together 2 teaspoons olive oil and sriracha.
    4. Optional: Bake bare crust for 3 minutes to "harden it" and to make it easier to pile toppings on.
    5. Spread marinara evenly over dough/crust. Top with mozzarella, sausage, pork, bacon, onions, jalapenos, red peppers and mushrooms. Drizzle with sriracha sauce.
    6. Dust pizza peel lightly with cornmeal (to prevent sticking). Transfer pizza to grill, oven or BGE. Cook for 5-7 minutes or until cheese is melted and pizza crust is crisp.

      Sriracha Sauce

      • 1 tsp sriracha
      • 2 tsp olive oil

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