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Restaurants›The Biltmore Tavern›Sausage And Ricotta Pizza Recipe

Sausage And Ricotta Pizza Recipe

Name: The Biltmore Taverns Sausage And Ricotta Pizza Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade); 1 tbs olive oil; 1 tbs semolina or cornmeal (for dusting); 8 oz fresh Ipswich clams, chopped (or canned chopped clams, drained); 120 ml clams' juice or low-sodium clam juice; 2 tbs unsalted butter; 3 cloves garlic, finely minced; 1 each shallot, finely minced; 60 ml dry white wine; 60 ml heavy cream; 1 tsp lemon juice; 1 tsp crushed red pepper; 1 tsp salt; 0.5 tsp freshly ground black pepper; 200 g Italian sweet sausage, removed from casing and crumbled; 200 g whole milk mozzarella, shredded or torn; 120 g whole-milk ricotta; 30 g grated Pecorino Romano or Parmesan; 3 tbs fresh flat-leaf parsley, chopped; 1 tbs extra-virgin olive oil

Inspired by The Biltmore Tavern

Time1h

Serves3

Chopped Ipswich clams, crushed red pepper, white clam sauce, whole milk mozzarella, chopped parsley

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Ingredients

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Dough

1 each pizza dough (store-bought or homemade)

1 tbs olive oil

1 tbs semolina or cornmeal (for dusting)

White Clam Sauce

8 oz fresh Ipswich clams, chopped (or canned chopped clams, drained)

1/2 cup (120 ml) clams' juice or low-sodium clam juice

2 tbs Unsalted butter

3 cloves garlic, finely minced

1 each shallot, finely minced

1/4 cup (60 ml) dry white wine

1/4 cup (60 ml) Heavy cream

1 tsp ReaLemon lemon juice

1 tsp crushed red pepper

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Toppings

7.05 oz (200 g) Italian sweet sausage, removed from casing and crumbled

7.05 oz (200 g) whole milk mozzarella, shredded or torn

4 1/4 oz (120 g) whole-milk ricotta

1.06 oz (30 g) grated Pecorino Romano or Parmesan

3 tbs fresh flat-leaf parsley, chopped

1 tbs extra-virgin olive oil

Method

Dough

Preheat and prepare

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or baking sheet with semolina or cornmeal.

If using refrigerated dough, let it sit at room temperature for 30 minutes so it’s easier to stretch. Brush 1 tbs olive oil over the surface of the dough after shaping to prevent sogginess from the sauce.

White Clam Sauce

Cook aromatics

In a medium skillet over medium heat, melt 2 tbs butter. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze and simmer

Add 60 ml white wine and increase heat to medium-high. Simmer 1–2 minutes until reduced by about half. Add the clam juice (120 ml), chopped clams (8 oz), crushed red pepper (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Bring to a gentle simmer and cook 2–3 minutes to combine flavors.

Finish the sauce

Stir in 60 ml heavy cream and 1 tsp lemon juice. Simmer 1 minute until slightly thickened. Taste and adjust seasoning. Remove from heat and stir in any remaining 1 tbs butter for sheen if desired. Keep warm; the sauce should be loose but not watery so it can be spooned onto the pizza in a thin layer.

Toppings

Cook sausage

In a separate skillet over medium heat, add the crumbled Italian sausage (200 g). Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels.

Assemble pizza

On the prepared dough (stretched to about 12 inches/30 cm), spread a thin, even layer of the warm white clam sauce, leaving a 1-inch border for the crust. Scatter the cooked sausage evenly over the sauce. Dollop the ricotta (120 g) in small spoonfuls across the surface—space them so they melt into pockets. Distribute the shredded or torn whole milk mozzarella (200 g) evenly. Sprinkle grated Pecorino Romano/Parmesan (30 g) over the top. Drizzle 1 tbs extra-virgin olive oil lightly over the finished pizza and add an extra pinch (to taste) of crushed red pepper if you like more heat.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly with light browning.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Sprinkle chopped parsley (3 tbs) over the pizza. Cut into 6 slices and serve immediately. Optionally serve with lemon wedges for a squeeze of fresh lemon.