Smoky Lamb Sausage Pizza

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Smoky Lamb Sausage Pizza with red onions and cilantro pesto.  The specialty sausage was made by Chefs Anne and David Gingrass but is no longer available but you can substitute a lamb Merguez or any smoky sausage of your choice.

You can purchase pizza crusts at the grocery store but we like to purchase ours at our local pizza parlor.  You can buy the "skins" for just a dollar or two per pizza.

Recipe By: Chefs Anne and David Gingrass
  • Prep20 min |
  • Total30 min |
  • ServesMakes 2 10" Pizzas


    • 2 pc Pizza dough
    • 2 tablespoons Coriander pesto (see recipe this page)
    • 2 pinch Chili flakes
    • 1 cup Whole milk mozzarella cheese, grated (loosely packed)
    • 1 cup Swedish fontina cheese, grated (loosely packed)
    • 1/4 each Small red onion, peeled and sliced into 1/8" rings (about 20 nice rings)
    • 4 oz Gingrass Family Smoked Lamb and Garlic Sausage sliced into 1/4" slices
    • 2 Tbls Grated Parmesan cheese
    • 12 each Cilantro sprigs
  • Coriander Pesto:
    • 1/4 cup Pumpkin seeds, toasted
    • 1 tablespoon Coriander seeds, toasted
    • 1/4 cup Virgin olive oil
    • 1/4 cup Grated Parmesan cheese
    • 1/2 bunch Cilantro


Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. 

Roll the doughs into 10 “ rounds using a pie pin or by stretching the dough. 

Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the pesto over the center of the dough and sprinkle the chili flakes over. Spread the mozzarella and fontina cheeses evenly over the dough, leaving a half inch rim without cheese. 

Arrange the sliced sausage and onion rings over the cheese. Sprinkle the Parmesan around the edge of the crust and slide the pizzas into the oven. 

Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 

Remove from the oven and place on a cutting board. Arrange the cilantro sprigs over the top and cut into six or eight pieces. Serve immediately.

Coriander Pesto
Puree the pumpkin and cilantro seeds in the robot coupe then add the oil slowly. Add the Parmesan and cilantro and puree until smooth. Season to taste with salt and pepper and refrigerate.
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