Duck Sausage Pizza
One of the great things about working for Full Circle is that we are a company of Foodies and cooks. It’s not unusual to overhear conversations about great ways to cook beets (true story) or to ask a coworker what to do with a mystery item you received in your box (celery root? Delicious in mashed potatoes!)
My latest food exploration that I was polling the office on was our new duck and cherry sausages from Link Lab. Intrigued by the unique ingredients I had ordered them in my box, but wasn’t really sure how best to use them. Simply grilled with maybe one of the brioche hot dog buns from Macrina would do the job just fine, but we like to get fancy in my house.
Amongst my husband’s many other talents he also makes killer pizza dough. On pizza night I’m in charge of making and seasoning the sauce and we collaborate on toppings. So the logical answer to our sausage dilemma was make pizza!
We grilled the sausages first; it’s summer in Seattle after all. The duck and cherry sausages have a rich flavor cut with salty pork and sweet cherries with only a hint of gaminess that reminds you that you ate something that wasn’t the usual.
Our pizza was a base of olive oil with freshly chopped garlic and a sprinkling of fresh grated parmesan. To the base we added the sausage, sliced mushrooms, a bit of mozzarella and peppered goat cheese. After a quick bake on the grill, we topped the pizza with whole leaves of spinach dressed in blueberry vinegar. The fruity vinegar created a wonderful acid to cut through the rich cheese and bring out the flavor in the sausage.
Our next test run of this tasty pizza will probably involve smoked Gouda instead of the goat cheese and peppery arugula replacing the spinach.
This post written by Sarah Johnson. Who is often found hunting for delicious items around the city when she’s not acting as Full Circle’s Human Resource Manager.