American · Dinner
Quad Cities-Style Pizza
Quad Cities-style pizza layers a malt-tinged crust with a spicy chili-flake tomato sauce, ground pork sausage, and mozzarella. The signature move is scissor-cutting the baked pie into long strips. Fennel seed and cayenne define the pork, and the sauce carries toasted red pepper heat throughout.
$4
30 minsPrep
16 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
1206Calories
56.9gProtein
62.4gFat
106.2gCarbs
7.4gSugar
5.5gFiber
1258mgSodium
198mgChol
23.7gSat Fat
412mgPotassium
286mgCalcium
4.2mgIron
1.1mcgVitamin B12
8.3mgVitamin C
protein-rich
high-fiber
sweet-heat
cheat-day
hidden-gems
Instructions
1
Prep
Stir the yeast and malt syrup into the warm water and let stand until foamy on the surface.
2
Knead
Add the bread flour, olive oil, and half the salt, then knead in the bowl until smooth and springy.
3
Proof
Cover the bowl and leave in a warm spot 90 minutes until doubled.
4
Simmer
Combine canned tomatoes, tomato paste, chili powder, cayenne, and fennel seed over medium-low heat 10 minutes until darkened and no watery liquid pools at the edge.
5
Saute
Break the ground pork into a skillet with black pepper over medium-high heat, cooking 6 minutes until browned, then drain.
6
Plate
Stretch dough onto an oiled pan, spread sauce, scatter mozzarella, add pork, bake at 475F for 16 minutes, then scissor-cut into strips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 2 cup250g bread flour
- 1 tsp1 tsp malt syrup or 1/4 tsp brown sugar
- 1 tsp1 tsp active dry yeast
- 2/3 cup160ml warm water
- 2 tbsp30ml olive oil
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2 tbsp32g tomato paste
- 1 tsp1 tsp fennel seed
- 1 1/2 tsp1 1/2 tsp chili powder
- 1/2 tsp1/2 tsp cayenne
- 7 oz200g mozzarella
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
