Down North 'What We Do' Pepperoni & Sausage Detroit Pizza
- Recommended Oven
- Dome, Arc XL, Arc, Tread, Roccbox
- Prep Time
- 30 minutes (plus dough prep)
- Cook Time
- 10-12 minutes
Ingredients
- Serves
- 2-4 people
Recommended Equipment
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Instructions
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Step 1
Preheat the Gozney to 370°C / 700°F. To make the beef sausage, toast the fennel seeds in a dry skillet over medium heat for 2–3 minutes. Add the ground beef, garlic powder, and onion powder. Cook, breaking up the meat, until browned, about 5–6 minutes. Season with salt and pepper. Drain the fat and set aside.
Step 2
To prepare the kale, bring a pot of water to a boil and set up an ice bath by placing a handful of ice into a large bowl and filling with cold water. Blanch the kale for 30 seconds until bright green, then transfer to the ice bath. Dry well with paper towels, roughly chop, and set aside.
Step 3
To make the sauce, whisk together the mayonnaise, honey, chipotle powder, and water in a bowl. Chill until ready to serve.
Step 4
To assemble the pizza, mix the three cheeses together in a bowl. Spread the cheese mixture evenly across the par baked dough, pushing it right to the edges to create a crispy crust. Lay out the pepperoni in 6 rows of 6. Fill the gaps with the beef sausage, top with chopped kale and banana pepper rings.
Step 5
To bake, place the pan in the oven with the flame off for 10 minutes. Turn the flame back on for the final 2 minutes to crisp up the top and edges. Turn every 90 seconds to ensure an even bake.
Step 6
To finish, remove the pizza from the oven, loosen the edges with a spatula, and transfer to a cutting board for slicing.
Step 7
Serve the pizza hot with a generous drizzle of the honey chipotle sauce.
