Slab Pizza with Sausage, Chard and Onion

Ingredients

• 5 cup bread flour (Plus more for handling the dough)
• 2.25 tsp instant yeast
• 2.25 cup warm water (Warm, but not hot, approximately 100–110°F (38–43°C))
• 5 tbsp extra-virgin olive oil (Divided between the dough, pan, toppings and finishing)
• 2 tsp fine sea salt (Divided)
• 2 tbsp semolina flour (For coating the baking sheet)
• 28 oz crushed tomatoes (For the tomato sauce)
• 4 clove garlic (Minced or finely grated)
• 1 tsp dried oregano
• 1.5 lb hot Italian sausage (Casings removed; mild sausage may be substituted)
• 2 bunch Swiss chard (Stems removed; leaves roughly chopped)
• 1 large yellow onion (Thinly sliced)
• 8 oz provolone cheese (Shredded; fontina may be substituted for a milder flavor)
• 4 oz Asiago cheese (Shredded; Parmesan may be substituted)
• black pepper (To taste)

Steps

1. 1

   In a large bowl, whisk together the flour, yeast and salt. Add the warm water and part of the olive oil, then stir with a wooden spoon until a sticky, cohesive dough forms with no dry patches.

2. 2

   Cover the bowl and let the dough rise at room temperature until doubled in volume and visibly bubbly, about 1 to 1½ hours.

3. 3

   Meanwhile, coat a rimmed baking sheet generously with olive oil and sprinkle it evenly with semolina flour. Set aside.

4. 4

   Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces, just until the meat is no longer pink, about 5 minutes. Do not fully brown or crisp it on the stovetop; it will finish in the oven. Transfer to a plate.

5. 5

   Add a little olive oil to the skillet if needed. Add the sliced onion and cook until softened and lightly golden, about 5 to 7 minutes.

6. 6

   Add the chopped chard and cook until wilted and tender, about 3 to 4 minutes. Season with black pepper and a little salt if needed. Remove from the heat and set aside to cool slightly.

7. 7

   For the sauce, combine the crushed tomatoes, garlic, oregano and a drizzle of olive oil in a bowl. Season with salt and pepper and stir well.

8. 8

   When the dough has risen, transfer it to the prepared baking sheet. Using oiled hands, gently stretch and press the dough toward the edges. If it resists, let it rest for 10 minutes, then continue stretching. Avoid pressing out all of the air.

9. 9

   Cover the dough loosely and let it rest in the pan for about 30 minutes, until puffy.

10. 10

    Heat the oven to 475°F (245°C). Spread the tomato sauce over the dough, leaving a narrow border around the edges.

11. 11

    Scatter the sautéed chard and onion evenly over the sauce. Add the partially cooked sausage, distributing it in small pieces across the surface.

12. 12

    Sprinkle the provolone and Asiago evenly over the toppings, taking care to cover the center while leaving some toppings visible.

13. 13

    Bake on the lowest oven rack until the crust is deeply golden and crisp underneath, the edges are caramelized, and the cheese is browned and bubbling, about 25 to 35 minutes.

14. 14

    Let the pizza cool in the pan for about 10 minutes. Cut into 12 squares and serve warm.

Notes

The page excerpt is membership-gated and does not expose the author's ingredient list or detailed method; quantities and steps above are a reconstruction from the dish description and stated techniques. The source specifically cautions not to overcook the sausage on the stovetop. Leftovers reheat well at 350°F (175°C) for 15 to 20 minutes.

Nutrition per serving

• main
• pizza
• baked
• Italian-inspired
• crowd-friendly
• sausage
• vegetables
• cheesy