image of sausage and apricot pizza on a wooden board. A glass dish full of mustard-dressed spinach sits next to it, waiting to be added to the pizza.
Confession time: I love pork, and I love apricots, and I REALLY love them together. A couple weeks ago I became obsessed with putting them together in a new way, something different from the Pork, Olive, Apricot Ravioli I’ve already shared with you. I walked around my office stopping my coworkers in the halls and asking them what they thought of this combination or that. I called my friend in Richmond. I made notes. And then I experimented. Now it is time to unveil the result. Behold the Sausage Apricot Pizza with Mustard-Dressed Greens!

It is so damn good.

The sausage apricot pizza combines salty-spicy pork sausage and shallots with the sweetness of apricot spread. Then it’s baked up with a generous layer of delicious gruyere to balance out and unify the flavors.

Finally, the hot, crispy, melty pizza is topped with a fresh salad of spinach leaves dressed lightly with Dijon mustard and olive oil and sprinkled with shelled pistachios for extra crunch.

I hope you enjoy it as much as I do!

Print Recipe
Sausage Apricot Pizza Topped With Mustard-Dressed Spinach
image of sausage and apricot pizza on a wooden board. A glass dish full of mustard-dressed spinach sits next to it, waiting to be added to the pizza.
Cuisine Italian, Pizza
Servings
Ingredients
Pizza dough
Pizza toppings
Cuisine Italian, Pizza
Servings
Ingredients
Pizza dough
Pizza toppings
image of sausage and apricot pizza on a wooden board. A glass dish full of mustard-dressed spinach sits next to it, waiting to be added to the pizza.
Instructions
Prepare the dough
  1. Set out two small bowls. Attach the dough hook to your heavy duty stand mixer.
  2. In one of the small bowls, stir 1 gently rounded half teaspoon of active dry yeast into 1/4 cup lukewarm water and set aside for about 5 minutes, until the yeast dissolves
  3. In the other small bowl, gently stir 1/4 tsp. sugar, 1/4 Tbsp. table salt, and 1/2 Tbsp. olive oil into the cold water until sugar and salt dissolve.
  4. Measure 1 1/3 cups of unbleached bread flour into the bowl of the heavy duty stand mixer.
  5. Add both the lukewarm water mixture and the ice-cold water mixture to the flour and mix on low speed for three to four minutes until the dough forms a loose ball with all ingredients incorporated. Let dough rest ten to twenty minutes.
  6. Mix dough again on low speed for about six minutes longer until it is smooth, not sticky. Be careful not to overheat the mixer. If you notice it struggling, turn it off for a few minutes to let it cool down.
  7. Dust a wooden cutting board or other work surface with flour. Turn dough out onto floured surface and knead by hand for another couple of minutes until smooth, adding up to 2 Tbsp. of flour.
  8. Take the dough and pull the opposite edges together, wrap them underneath, and pinch any edges together until you have a smooth ball. Spray the inside of a 1 gallon Ziploc bag with cooking spray. Place the dough ball inside, press the air from the bag, and seal.
  9. Place bag in the refrigerator for a minimum of 10 hours and a maximum of 2 days.
Make the pizza
  1. Remove the dough from the refrigerator about an hour before you're ready to use it. At the same time, preheat the oven to 500 degrees. If you have a baking stone, place it in the oven on the bottom rack.
  2. In a large skillet, heat 1 Tbsp. olive oil. Add chopped shallot and 1/2 lb. spicy Italian pork sausage. Sauté, stirring to crumble the sausage, for approximately 7 minutes or until sausage is cooked through and no longer pink.
  3. Once dough has come down to room temperature, place a piece of parchment paper out on your work surface.
  4. Remove the dough from its bag and place on parchment paper. Stretch dough with your hands into a large, thin circle about 1/4” thick. Let rest a few minutes.
  5. Your pizza dough may have shrunken slightly. If so, re-stretch to desired size. Place the pizza crust and parchment paper on a perforated pizza pan and bake in oven for 2-3 minutes.
  6. Remove pizza crust from oven and cover with a layer of apricot spread. Distribute a fairly dense layer of the pork and shallot mixture across the pizza, and top with gruyere cheese.
  7. Place the pizza back in the oven for about 8 minutes.
  8. While pizza is baking, wash and dry about 1 cup, loosely packed, of spinach leaves. Drizzle spinach with 1 Tbsp. Dijon mustard and 1 Tbsp. olive oil. Add 2 Tbsp. shelled roasted pistachios and toss thoroughly to combine.
  9. When timer for pizza goes off, remove the pizza from the parchment paper and pizza screen and place it back in the oven directly on the rack for 2-3 minutes more in order to brown bottom of the crust.
  10. Remove pizza from oven, top with mustard-dressed spinach. Serve.
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Sausage Apricot Pizza Topped With Mustard-Dressed Spinach

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