I was thinking this pizza was ‘hot stuff’ then of course this stupid song gets stuck in my head. The cop backup dancers just put it over the top. God, I’m going to be thinking of this forever now.
I tell you this because I want to share with you, Readers, what exactly is going on in my head. Madness. Sheer madness. Or is it genius? It might be the cold medicine, and it might not. It might be the sudden appearance of multiple ‘Solid Gold’ videos I keep seeing on Facebook. Ha, my friend Becky and I used to roll around on the floor, mimicking the Solid Gold Dancers, trying to be faux-sexy. We were 8.
What was I talking about again?
Let’s reel in back a bit, shall we? I’m here to speak to you today about pizza. Specifically a pizza that I made with some homemade hot links that my friend Jason made. He is a chef. And also a specialty-sausage purveyor. I bought a bunch thinking I would just make sandwiches for the dudes for their football-watching man day but I had forgotten that earlier I had decided to make pizzas.
Hot link pizza.
Maybe with greens.
So that’s what we’re making. This one was super good. It may be my other favorite, along with the clam pizza from yesterday. I like that it’s spicy and the greens are really good on the pizza–they get kind of crispy on the edges from the high heat.
So obviously you have to make the greens. I didn’t use collards, I used a more tender green that we got from the farmer’s market. I have no idea what it’s called. Kale will work, as will chard–just take off the fibrous stems. Saute it in some bacon fat or olive oil, with minced onion and garlic. When they’re wilted, add some Tabasco and cider vinegar (just a smidge!) and even some chili flakes if you like the spice. They don’t need too much cooking.
For assembly, I layered some prepared BBQ sauce (I used Stubb’s), then some thin slices of mozzarella. Next go the greens, then slices of the hot link on top. You can toss some slivers of red onion on top.
And that’s it–put it on a pizza stone at the hottest possible temperature and let it get nice and brown. A little Tabasco on top to finish is mighty nice.
A nice diversion from the usual BBQ pizza.