Papi Chulo Recipe

In a small bowl, whisk warm water, sugar, and yeast. Let stand 5-10 minutes until the mixture is foamy and activated.

In a large mixing bowl, combine flour and fine sea salt. Create a well in the center and add the olive oil and the foamy yeast mixture. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic. If sticky, sprinkle with a little more flour as needed.

Lightly oil a clean bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 60-90 minutes.

Pickled red onion

Thinly slice the red onion. In a jar, combine red onion slices with vinegar, sugar, and salt. Cover and refrigerate for at least 20 minutes to develop tangy flavor.

Pineapple cilantro salsa

Dice the pineapple and chop cilantro. In a bowl, mix pineapple with cilantro, lime juice, jalapeño, and a pinch of salt. Toss and let flavors mingle while the pizza bakes.

Cook the Italian sausage

Crumble the Italian sausage and cook in a skillet over medium heat until browned and cooked through. Drain any excess fat and set aside.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.

Punch down the risen dough and divide if making two smaller pizzas. Shape into a 12-inch circle by hand or with a rolling pin on a lightly floured surface.

Transfer the dough to a floured pizza peel or baking sheet. Lightly brush the crust with olive oil.

Spread the mozzarella cheese evenly over the dough, leaving a small border for the crust.

Evenly scatter the cooked sausage over the cheese.

Spoon dollops of the pineapple cilantro salsa across the pizza, spreading gently but keeping some large chunks intact.

Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and starting to brown.

Remove the pizza from the oven. Top with fresh arugula and the pickled red onion. Drizzle any remaining salsa over the top and, if desired, finish with a light drizzle of olive oil and a pinch of extra salt to taste.