Sometimes time is short, but the desire to eat something spectacular is always there, which is why today I bring you a trick to take your Truffle and Sausage Pizza to the next level. Taking advantage of a supermarket base and with a couple of tweaks, we are going to prepare a version inspired by the legendary Norcina pizza that will leave you speechless.
Index
Watch the video with all the steps
Below you can see the video with all the recipe steps to prepare Truffle and Sausage Pizza in the easiest way.
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Truffle and Sausage Pizza Ingredients
For 1 or 2 people
⏱ Preparation time: 8 min
⏱ Cooking time: 12 min (according to manufacturer)
- 1 supermarket truffle pizza
- 2 pork sausages (or butifarra)
- 100 g of ricotta
- 1/4 of a large onion
- A splash of dry white wine
- Grated pecorino cheese (or aged sheep’s milk cheese)
- Extra virgin olive oil
- Salt and black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the Truffle and Sausage Pizza
Prepare the “punchy” sauté
In a pan with a good splash of olive oil, add the julienned onion with a pinch of salt so it sweats. Don’t look to poach it completely; we want it to keep that crunchy touch that makes the difference in every bite.
Maillard caramelization
Add the sausage in small pieces and without the skin to the pan. This is where the magic happens: let it brown well along with the onion until you achieve that delicious caramelization (the Maillard effect!). Just before removing, add a splash of dry white wine to deglaze and add juiciness.
Assembling the Truffle and Sausage Pizza
Take your truffle pizza out of the package and start the tuning. Distribute teaspoons of ricotta (drain the whey well first) all over the surface. Then, spread the sausage and caramelized onion mixture.
The final touch of cheese and oven
Grate a generous amount of pecorino on top. If you use a Microplane-style grater, it will look like much more than it is because it becomes super airy. Bake following the base manufacturer’s instructions until it is golden and crispy. Upon taking it out, add a final touch of freshly ground black pepper.
Tricks for a perfect Truffle and Sausage Pizza
Al dente onion
Do not overcook the onion before putting it in the oven. The residual heat will finish cooking it, maintaining its texture and preventing it from turning into a paste.
The secret of Ricotta
Make sure to leave the ricotta in a strainer for a few minutes before using it. Removing the whey prevents the pizza dough from getting soggy and losing its crunchiness.
Adjust the baking time
Every oven and every pizza brand is a world of its own. Watch the color of the edges; if the pizza was frozen, it will take a little longer, but the result will be just as spectacular.
FAQ: Everything about the Truffle and Sausage Pizza
Can I use another type of cheese if I don’t have pecorino?
Yes, an aged Spanish sheep’s milk cheese works wonderfully to provide that necessary salty punch.
What happens if the pizza base is not truffle-flavored?
You can use a normal margherita base and add a little truffle oil or tartufata sauce at the end to maintain the flavor profile.
Is it necessary to remove the skin from the sausage?
Absolutely. We want loose pieces of meat that integrate with the onion and cheese, not whole pieces with casing.
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If you like transforming simple ingredients into gourmet dishes, don’t miss these suggestions:
- Express meat cannelloni: tricks for a Sunday feast without complications.
- Pasta with mushrooms and ham: a creamy, easy, and delicious recipe.
Enjoy your Truffle and Sausage Pizza!
With a little bit of skill and the ragazza’s tricks, even a supermarket product becomes a ten-out-of-ten dinner. Go ahead and try it and tell me in the comments what you thought.
If you liked it, subscribe to my channel and Instagram for more tricks and tweaks.
Enjoy your meal!
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The card
Truffle and sausage pizza: transform a supermarket pizza into a gourmet one
Ingredients
- 1 truffle pizza store-bought
- 2 pork sausages or a piece of sausage meat
- 100 g ricotta drained
- ¼ large onion julienned
- 1 chorrito dry white wine
- Pecorino cheese grated to taste
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Slice the onion into thin julienne strips
- Sauté the onion with oil and salt in a pan, leaving it slightly crunchy
- Add the chopped, skinless sausage to the pan
- Brown until the meat and onion are caramelized
- Deglaze with a splash of dry white wine and remove from heat
- Spread the ricotta over the truffle pizza base
- Add the sausage and onion mixture
- Grate plenty of Pecorino over the top
- Bake according to the time indicated by the pizza manufacturer
- Finish with freshly ground black pepper before serving
Video
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