Local butcher shop has a killer Thai lemongrass sausage in their case that I’m obsessed with so wanted to try a pizza with it.
Coconut milk, curry and lime base, raw Thai sausage, bell pepper, green onion whites, mushroom, pecorino, and low moisture mozz on the bake.
Green onion tops, sliced Thai chilis, and parm on the finish.
Honestly, kind of a failure. I got a little inpatient and stretched the dough while it was a still slightly cold. Also too much and too thin of a sauce made the center soupy. Overall I also felt it was way too salty.
In the future I’d probably make a bechamel from the coconut milk to make a thicker base, use less, and not season it as heavily.
You live and you learn! Learn from my mistakes! 48hr poolish dough was very very decent still though.
by breakstress