Sausage and Truffle Cream Pizza Recipe for Gourmet Flavor

This Neapolitan-style pizza is finished with a luxurious truffle cream, savory sausage, fresh mozzarella, peppery arugula and bright basil. A sprinkle of chile flakes and a drizzle of olive oil complete the pie for a rich, balanced flavor.

Ingredients

• One ball of Neapolitan-style pizza dough, store-bought or homemade

TRUFFLE CREAM:

• 2/3 cup heavy cream
• 3 tablespoons white or black truffle butter

PIZZA TOPPINGS:

• 1/2 pound sausage, removed from casing (any variety; garlic sausage works well)
• 1 ball mozzarella di bufala or fresh mozzarella (you may not use the entire ball)
• 1 ounce baby arugula
• 1/4 cup basil leaves, cut into chiffonade
• Calabrian chile flakes or other red chile flakes, to taste
• Coarse sea salt and freshly ground black pepper, to taste
• Extra-virgin olive oil, for drizzling
• Grana Padano or Parmesan cheese, for finishing

Instructions

1. Preheat your oven to its highest temperature (generally 500–550°F). Place a baking steel or stone on the middle rack and heat for at least 1 hour so it reaches the proper temperature for a crisp, blistered crust.
2. Lightly flour your work surface and hands. Gently press the dough into a circle, rotating as you go, creating a slightly raised edge. Use your fingertips or the heel of your hand to stretch the dough until it measures about 12–14 inches in diameter. Transfer the shaped dough to a piece of parchment or a floured/semolina-dusted peel to help it slide onto the hot surface.
3. Make the truffle cream: pour the heavy cream into a small saucepan and simmer over medium heat, reducing until thick and about half the original volume, roughly 20 minutes. Stir frequently to prevent scorching; lower to medium-low for the final few minutes. Remove from heat and let cool 10 minutes, then whisk in the truffle butter until fully incorporated. Season with salt and pepper.
4. Spread a very thin layer of the truffle cream over the dough. Tear the mozzarella into small pieces and distribute across the pizza. Crumble the sausage into bite-sized pieces and scatter over the top. Using the parchment and a baking sheet or peel, transfer the pizza onto the preheated baking steel or stone. Bake 5–9 minutes, until the crust is golden and cheese is bubbling. Watch closely to avoid overbaking.
5. Remove the pizza and let it rest about 5 minutes. Finish with a sprinkle of chile flakes, scatter the arugula and chiffonaded basil, drizzle with a little extra-virgin olive oil, and season with coarse sea salt and freshly ground black pepper. Grate Grana Padano or Parmesan over the top and serve.