Does anybody here have a particular preference for this topping? Most commonly I see crumbled sausage with fennel. Does anybody use sliced sausage like andouille? Will raw sausage fully cook on top of the pizza or should it be pre cooked?
I’m making pizza next week for some friends and I want to make a sausage with bell pepper, but I don’t normally use it. I typically just stick to Margherita or veggie pizzas since my wife is vegetarian.
See above for obligatory pizza.
by Clear_Tom0rrow
2 Comments
I usually take sausage out of it’s casing and give it a quick saut’e before using it on pies.
I think you want to cook any raw meat before it goes on. It’s not going to cook long enough.