sneezles
03-02-2004, 01:02 PM
This recipe is from the April '04 issue of Chile Pepper Magazine. I'm making it for dinner tonight and the aromas for far are wonderful...
Chicken Sausage Pizza with Mango-Habanero Sauce, Smoked Tomatoes and Aged Provolone
Provided by Three Birds Restaurant, Cleveland, Ohio
For Sauce:
1/4 cup onion
2 cloves garlic
2 tbs butter
2 mangoes, roughly chopped
2 Concasse tomatoes *See Note
2 roasted habanero peppers
1 cup chicken stock
Sugar and salt, to taste
For chicken sausage:
1 pound ground chicken breast
1 pound ground chicken thighs
1 raosted red pepper, peeled and seeded
1 tbs fennel seed
2 tsp kosher salt
1 tsp crushed red pepper
1 apple, cored, peeled and diced
2 tbs pine nuts
2 tbs sage, chopped
1/3 cup olive oil
2 cups aged Provolone cheese, divided
For smoked tomatoes:
Wood chips
6 Roma tomatoes
Salt and pepper, to taste
For pizza curst:
Dough (cook's preference)
Virgin olive oil and cilantro, for garnish
For Sauce:
1. Sweat onions and garlic mixed with butter until sof.
2. Add mangoes, tomatoes, peppers and chicken stock.
#. Bring to a boil, reduce heat and simmer for 45 minutes.
4. Purée in blender, then check seasoning; add sugar and salt, to taste.
5. Cool and reserve.
For Sausage:
1. Mix all ingredients (reserving 1 cup cheese) and shape into patties.
2. Sauté in oil until 3/4 cooked. Cut into small cubes and reserve on paper toweling.
For smoked tomatoes:
1. Wrap soaked wood chips in foil and place under grate in grill, so flame will burn foil package.
2. On other side of grill, place halved tomatoes, skin side down. Slowly smoke tomatoes until soft.
3. Skin tomatoes, chop and reserve.
For pizza:
1. Spread sauce on pizza dough of your choice (14"-16"), then top with sausage, smoked tomatoes and reserved cup of cheese.
2. Bake at 425º for 10-12 minutes, or until crust turns golden brown.
3. Brush edge of crust with Virgin olive oil and garnish with fresh cilantro.
*Note: the magazine defines Concasse tomatoes as tomatoes that are coarsely chopped or ground so I used half a 14.5oz can of petite diced.
Chicken Sausage Pizza with Mango-Habanero Sauce, Smoked Tomatoes and Aged Provolone
Provided by Three Birds Restaurant, Cleveland, Ohio
For Sauce:
1/4 cup onion
2 cloves garlic
2 tbs butter
2 mangoes, roughly chopped
2 Concasse tomatoes *See Note
2 roasted habanero peppers
1 cup chicken stock
Sugar and salt, to taste
For chicken sausage:
1 pound ground chicken breast
1 pound ground chicken thighs
1 raosted red pepper, peeled and seeded
1 tbs fennel seed
2 tsp kosher salt
1 tsp crushed red pepper
1 apple, cored, peeled and diced
2 tbs pine nuts
2 tbs sage, chopped
1/3 cup olive oil
2 cups aged Provolone cheese, divided
For smoked tomatoes:
Wood chips
6 Roma tomatoes
Salt and pepper, to taste
For pizza curst:
Dough (cook's preference)
Virgin olive oil and cilantro, for garnish
For Sauce:
1. Sweat onions and garlic mixed with butter until sof.
2. Add mangoes, tomatoes, peppers and chicken stock.
#. Bring to a boil, reduce heat and simmer for 45 minutes.
4. Purée in blender, then check seasoning; add sugar and salt, to taste.
5. Cool and reserve.
For Sausage:
1. Mix all ingredients (reserving 1 cup cheese) and shape into patties.
2. Sauté in oil until 3/4 cooked. Cut into small cubes and reserve on paper toweling.
For smoked tomatoes:
1. Wrap soaked wood chips in foil and place under grate in grill, so flame will burn foil package.
2. On other side of grill, place halved tomatoes, skin side down. Slowly smoke tomatoes until soft.
3. Skin tomatoes, chop and reserve.
For pizza:
1. Spread sauce on pizza dough of your choice (14"-16"), then top with sausage, smoked tomatoes and reserved cup of cheese.
2. Bake at 425º for 10-12 minutes, or until crust turns golden brown.
3. Brush edge of crust with Virgin olive oil and garnish with fresh cilantro.
*Note: the magazine defines Concasse tomatoes as tomatoes that are coarsely chopped or ground so I used half a 14.5oz can of petite diced.