West Wind Farms’ sausage pizza
I shop at my local farmer’s market almost every week. Completely selfish. It makes me feel good. The Franklin Farmer’s Market is all organic and all locally produced. You do not find any bananas or lemons at my farmer’s market as you do, ahem, in some larger ones I will not name. I do not eat a completely organic diet. First of all, I can’t afford it. And, more importantly, that would mean giving up my beloved Velveeta and the new Sonic dogs on pretzel buns, which I will not even consider. But I try my best. Which leads me to West Wind Farms.
Ingredients matter. I have always known that but I really believe it every time I eat a sausage from West Wind Farms, run by my new favorite boyfriend Ralph Cole and his wife, Kimberlie. The Coles produce the most amazing sausage in the world. No, I’m not kidding you. In the world. The first thing is there is almost no fat in their sausage. You actually have to add vegetable oil to the pan when you fry them. Of course, that means there’s no grease for sausage gravy but I can live with that. I only have seven jars of bacon grease in my refrigerator at the moment. The second thing is the Coles provide an amazing array of flavors: Hot Sage, Chorizo, Apple Cinnamon, Five Pepper, Hickory-Smoked Cherry, Sicilian Brats with Lemon and Orange and many more.
So the other day, I was talking to Ralph while making my sausage selections for the week and he happened to mention they’re redesigning their website and, among other things, adding a recipe section. I may not be able to finance Ralph’s retirement, but I can put together a few recipes. This one is totally easy and, I can tell you, utterly delicious. I made this sausage pizza using their five-pepper sausage and I got exactly one slice. King Daddy ate the entire rest of the pie. If you look on the West Wind Farms’ website, you can see which farmer’s markets they attend. Or just order the sausage and have it delivered.
- ½ pound West Wind Farms five-pepper sausage
- 1 tablespoon vegetable oil
- 4 ounces sliced mushrooms
- 1 ball pizza dough
- 3 tablespoons pizza sauce
- 8 ounces Mexican melting cheese, shredded
- ½ cup sliced red onion
- Preheat the oven to its highest setting, at least 515 degrees.
- Remove the sausage from the casing. Heat the vegetable oil to medium high in a large skillet and saute the sausage until well browned. Remove and reserve.
- Add the mushrooms to the skillet and more oil, if necessary, and saute until the mushrooms are brown.
- Roll the pizza dough into a thin circle, using flour to keep the dough from sticking to the rolling surface.
- Top with the pizza sauce and cheese. Then top with the sausage, mushrooms and onions.
- Bake on a pizza stone or baking sheet for 7-8 minutes until pizza crust is nicely browned.