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1
Preheat your oven to 500 degrees F.
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2
Dust a workstation with flour and cut the dough in half.
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3
When the dough is at room temperature, stretch it or roll it out using a rolling pin; you want a thin pizza dough, approximately 1/4-thick at the most.
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4
(A pizzette is a rustic oval shape though it will work in the more traditional circle.)
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5
Place the dough onto a sheet of parchment paper on a sheet tray and bake in the oven until the dough has set and started to brown, about 3 minutes.
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6
Remove from the oven and spread a thin layer of Red Onion Marmalade.
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7
Crumble the House Sausage over the pizza and spread out evenly.
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8
Place back into the oven and bake until the dough has hardened and you can lift one side of the pizza without it bending, about 5 minutes.
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9
Remove from the oven and drape with Smoked Slaw.
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10
Cut and enjoy.
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11
Cut the top and bottom off the onion and peel the skin.
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12
Cut vertically straight down through the middle, exposing a crescent moon shape, not rings.
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13
Place the onion, cut side down, on the board and slice into julienne.
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14
Repeat with all the onions.
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15
Place the onions into a saucepan and put over a low heat on your stovetop.
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16
Sprinkle with a little salt and stir.
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17
Cook, stirring occasionally, allowing the onions to sweat out their liquid until they all become translucent (being careful not to caramelize or burn the onions), about 20 minutes.
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18
Add in half the balsamic and reduce over low heat until the liquid coats the back of a spoon, 15 to 20 minutes.
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19
Reserve.
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20
In a separate pan over high heat, pour the sugar into the center of the pan and surround with water.
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21
Stir the sugar into the water to moisten.
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22
Occasionally shake the pan to evenly disperse the heat.
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23
Keep a close eye on the sugar-water mixture as the moisture is expelled.
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24
First the bubbles will be smaller and more consistent, like syrup.
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25
Then the sugar will start to change color as it caramelizes.
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26
When it is a light amber color, remove from the heat and stir in the remaining balsamic vinegar until incorporated.
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27
Add the caramel sauce to the cooked onions and season with salt.
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28
Cool and serve.
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29
Add all the ingredients except the pork into a large bowl.
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30
Whisk together and let rest for 10 minutes.
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31
Add in the ground pork.
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32
Break the pork apart gently and toss to distribute ingredients.
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33
Mix by kneading the mixture, but do not over mix.
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34
Cook a small piece of sausage to test for seasoning.
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35
If needed, add salt and a splash more vinegar.
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36
For pizza preparation, render the sausage until lightly browned and strain excess fat.
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37
Cool and reserve for assembly.
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38
Remove the core from the cabbage and julienne.
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39
To assemble the smoker, place the wood chips into a half hotel pan over high heat.
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40
After 2 minutes, the chips will start to smolder.
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41
Place some ice into a perforated pan of the same size and cover with a layer of plastic wrap.
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42
Place the perforated pan with the ice and the cabbage onto the pan with the chips and cover with tin foil.
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43
Allow the smoke to permeate the cabbage for 4 minutes.
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44
Remove from the pan and place directly into a bowl.
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45
Add the remaining ingredients and mix thoroughly.
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46
Season with salt and pepper.
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47
Cool and reserve.
