Provided by Nancy Harmon Jenkins
Categories dinner, pizza and calzones, main course
Time 2h
Yield Ten servings
Number Of Ingredients 11
Steps:
- To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
- Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
- Preheat the oven to 450 degrees.
- For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
- Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
- Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.
Nutrition Facts : @context http, Calories 1081, UnsaturatedFat 65 grams, Carbohydrate 43 grams, Fat 91 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 22 grams, Sodium 946 milligrams, Sugar 1 gram
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