{"id":196256,"date":"2025-04-21T08:36:15","date_gmt":"2025-04-21T08:36:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/pork-sausage-and-roasted-pepper-pizza-others\/"},"modified":"2025-04-21T08:36:15","modified_gmt":"2025-04-21T08:36:15","slug":"pork-sausage-and-roasted-pepper-pizza-others","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=196256","title":{"rendered":"Pork Sausage and Roasted Pepper Pizza (+Others!)"},"content":{"rendered":"


\n<\/p>\n

\n

Pork Sausage and Roasted Pepper Pizza (+Others!)<\/span><\/h2>\n

It\u2019s been a while since a Pizza was the headline cook in one of my blog posts, not sure why but it\u2019s time to start including more Pizza cooks at the top! This one was a Pork Sausage and Roasted Pepper Pizza topped with Parmesan.<\/span><\/p>\n

This recipe is from the Franco Manca Cookbook:<\/span><\/p>\n

The dough recipe is from The Pizza Bible:<\/span><\/p>\n

The Prep:<\/span><\/h3>\n

This is turning into a tried and tested method, I should try another dough recipe but this works so well for me!<\/span><\/p>\n

On page 44 of The Pizza Bible is the Master Dough with Starter Recipe. I use the Tiga (Tony\u2019s version of a Biga) starter.<\/span><\/p>\n

The Tiga is made on a Wednesday, the dough is made on a Thursday, balled then put in the fridge for 24 hours and I cook the pizza on a Friday.\u00a0The flour is Caputo Nuvola Super.<\/span><\/p>\n

On the day of the cook I fire up the Ooni Pro with some charcoal and top it with Oak staves from Smokey Oak Barbecue (find them on Facebook and Instagram). As soon as I light the Ooni I take the dough out the fridge, I know it\u2019s supposed to be left to warm up longer but I find this makes it easier to stretch and shape without tearing. Try it!<\/span><\/p>\n

\"Pork<\/span><\/p>\n

I had removed sausage meat from some sausages, balled them then cooked them a bit whilst the oven was warming up.<\/span><\/p>\n

\"Pork<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

Dough stretched, sauce on top, cheese, roasted peppers, sausage balls, basil and Parmesan. In to the oven!<\/span><\/p>\n

\"pork<\/span><\/p>\n

This is just about perfect for me, nice shape and I like the leoparding. I was really happy with this one.<\/span><\/p>\n

\"pork<\/span><\/p>\n

Close up!<\/span><\/p>\n

\"pork<\/span><\/p>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
\n

Another great pizza from the Franco Manca book. I am really enjoying the new topping combo\u2019s from this book!<\/span><\/p>\n

\u00a0<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n
Cook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nOoni Pro<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nWood Fired!<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nSmall charcoal base<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nSmokey Oak Barbecue Oak Staves<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\n550\u00b0C<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\n1 minute!<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n

This recipe is from the Franco Manca Cookbook:<\/span><\/p>\n

The dough recipe is from The Pizza Bible:<\/span><\/p>\n

What else was cooking in the shack this week?<\/span><\/p>\n

Goat Keema:<\/strong><\/span><\/p>\n

I have cooked this before and it\u2019s one of my favourite dishes to cook. Quite a simple one to cook but the flavour in the dish is unreal. If you haven\u2019t tried goat yet and are interested, try this recipe. All the ingredients below:<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Cooked in a Petromax Dutch Oven on the Napoleon Prestige Pro 825 side burner.<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Close up<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Coriander and chillies added.<\/span><\/p>\n

\"Goat<\/span><\/p>\n

This is such a great dish, really enjoyed it again and recommend it to everyone. It\u2019s so good!<\/span><\/p>\n

This recipe is from the Goat Cookbook:<\/span><\/p>\n

Red & White Rice Salad with Butternut Squash and Pomegranate:<\/b><\/span><\/p>\n

Lockdown hasn\u2019t done my waistline any good so I am trying to eat more veg dishes during the week, first up was Red & White Rice Salad with Butternut Squash and Pomegranate from Bazaar by Sabrinha Ghayour.<\/span><\/p>\n

The Squash was cooked on the Weber Smokefire:<\/span><\/p>\n

\"Red<\/span><\/p>\n

Quite a lot of prep for this one but what a colourful dish!<\/span><\/p>\n

\"Red<\/span><\/p>\n

So tasty!<\/span><\/p>\n

\"Red<\/span><\/p>\n

I really enjoyed this one, a nice change for lunch and a bit healthier.<\/span><\/p>\n

This recipe is from Bazaar:<\/span><\/p>\n

Murgh Kali Mirch:<\/strong><\/span><\/p>\n

It\u2019s been great cooking from the Indian Kitchen Cookbook again, so many great recipes in there and using the Petromax Dutch Oven has let me cook them outside too. Chillies in oil on the Napoleon Pro 22.<\/span><\/p>\n

\"Murgh<\/span><\/p>\n

Marinaded chicken (ginger and garlic) plus onions.<\/span><\/p>\n

\"Murgh<\/span><\/p>\n

Browned<\/span><\/p>\n

\"Murgh<\/span><\/p>\n

Indirect and simmer<\/span><\/p>\n

\"Murgh<\/span><\/p>\n

Coriander on top, what a colour!<\/span><\/p>\n

\"Murgh<\/span><\/p>\n

Close up!<\/span><\/p>\n

\"Murgh<\/span><\/p>\n

Another fantastic recipe from this book, definitely recommend it. Smelt and tasted amazing.<\/span><\/p>\n

\u00a0<\/p>\n

This recipe is from the Indian Kitchen Cookbook:<\/span><\/p>\n

Still working through the half of Venison I got from butchery at Bowhouse for \u00a340. Next up was Venison Kofta Kebab. <\/span><\/p>\n

Minced venison, coriander, turmeric, chilli powder, cumin, ground coriander and garlic mixed together then spread onto Russian Skewers and cooked direct on the Napoleon Pro 22.<\/span><\/p>\n

\"Venison<\/span><\/p>\n

I rotated them frequently then served with yoghurt, honey and coriander plus a red onion salad.<\/span><\/p>\n

\"Venison<\/span><\/p>\n

This was a nice dish to prepare and cook, tasted great too.<\/span><\/p>\n

\u00a0<\/p>\n

This recipe is from the Venison Cookbook:<\/span><\/p>\n

Caramelized Onion and Feta Tart:<\/strong><\/span><\/p>\n

Olives and cheese are a big hit with one of my kids so I thought they would appreciate this one! We made the pastry and placed it in a pie dish, added the filling and topped it with olives. Then into the Weber Smokefire.<\/span><\/p>\n

\"Caramelized<\/span><\/p>\n

Looking good<\/span><\/p>\n

\"Caramelized<\/span><\/p>\n

Finished!<\/span><\/p>\n

\"Caramelized<\/span><\/p>\n

Another cracker from Bazaar. I ate it cold on the first day then warm on the second day. Both were nice but I think warm was better. Great dish though, we really enjoyed it.<\/span><\/p>\n

\n

This recipe is from Bazaar:<\/span><\/p>\n<\/div>\n

\n

That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n

\n
\n
\n

The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n

\"amazon<\/a><\/span><\/p>\n

\u00a0<\/h3>\n<\/p>\n

CONNECT WITH ME ON SOCIAL MEDIA:<\/span><\/h3>\n

\"\"<\/a>\"\"<\/a>\"\"<\/a><\/span><\/p>\n\n<\/div>\n

KUNGFUBBQ:<\/a><\/span>UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ\u2019s and Accessories plus handy hints and tips. UK BBQ Blogs<\/span><\/span><\/p>\n

Back to the Home Page<\/a><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Related<\/em><\/h3>\n<\/p><\/div>\n