World Pizza Champion Audrey Kelly shares sausage recipes and pizza toppings tips

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining stretch.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed peppers

Zucchini adds moisture and is often cheaper.

Combine 2 pounds of pork with 1 teaspoon of sea salt, 1/2 ounce of calibrated ground chilies, 1 teaspoon of fennel seeds, 1/2 ounce of honey, and 1/2 teaspoon of cayenne in a bowl.

Mix the ingredients thoroughly into the pork.

For the lamb sausage, combine 1.25 pounds of ground lamb with 1/4 pound of pork fat, 1 teaspoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of ground black pepper, 1 teaspoon of sea salt, 1/4 teaspoon of cayenne, 2 tablespoons of smoked paprika, and 1/2 to 1 tablespoon of minced garlic in a bowl.

Mix the lamb and pork fat mixture until well combined.

Prepare a pizza with pan crushed tomato sauce spread over the dough.

Add whole milk mozzarella and a generous amount of pepperoni and roasted jalapeno on top.

Drizzle garlic oil over the toppings.

Slice sweet onions and caramelize them, then add them to the pizza.

Bake the pizza at 625°F for about 7 minutes until the sausage is cooked and the pizza is charred.

Finish the pizza with a drizzle of aged balsamic before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens