Pizza with sucuk(salami) and mushroom Amore mio!

March 6th, 2012 § 2

Turkish sucuk is a dry and spicy sausage consists of ground meat -sometimes buffalo meat- with various spices like salt, garlic, cumin, hot red pepper, cloves and sumac. The fermented mixture is stuffed into cleaned intestine of an ox. The sucuk is then hung on hook and left to dry. 

Sucuk is an indispensible zesty topping for a spring pizza.

 
For the dough:
  • 300 gr  all purpose flour
  • 9 gr. yeast 
  • 1/2 cup lukewarm water
  • salt
  • Dissolve yeast in lukewarm water. Put flour in a bowl and make a well in the center and put dissolved yeast in this center. By the help of a food mixer, mix it by adding water for 10 minutes to form a dough.  Of course if you don’t have a food mixer, knead the dough by hand. “Bash and pound the dough over and over again, as if it were your worst enemy” as Sofia Loren wrote in her cookbook. Form into a roll. Make two incisions on top of the dough. Cover and let rise for 30 minutes in warm place while you prepare the sauce.  

    For the sauce:  

  • 2 T. extra virgin olive oil
  • 1 clove garlic (mashed)
  • 100 gr. preferably home made tomato sauce
  • 1 t. basil
  • Saute mashed garlic with olive oil. Add tomato sauce and chopped basil. Bring to a boil for 8-10 minutes.  

    For the topping:       

  • 100 gr Afyon sucuk or dry salami
  • 100 gr mushroom (cut into slices)
  • 1 onion (cut into small pieces)
  • 1 red bell pepper (cut into cubes)
  • 100 gr. grated kaşar cheese (??????)(or a hard yellow cheese)
  • thyme
  • 1 T pine nuts
  • Roll out the dough and put on lightly greased round pizza pan. Spread the dough first and then the sauce.  

    Add the topping ingredients and finally spread the grated cheese over topping.  

    Cook in preheated hot oven 200° C about 25-30 minutes, until crisp and golden.

    Before taking it from oven, sprinkle with 1 T extra virgin olive oil and serve immediately.

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    § 2 Responses to “Pizza with sucuk(salami) and mushroom Amore mio!”

    • Shri says:

      It looks very colourful! do you make this sausage with lamb’s meat/ goat meat?

    • Aegeaneating says:

      It is a ready sucuk from Afyon city of Turkey, which is known with its Turkish sausage, sucuk. I tried to describe, how it is done roughly.
      Thank you for your interest.

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