Top Shelf Pizza: A playoff-worthy pie with bacon, beer-braised onions and a spicy maple syrup dipping sauce
Put the team rivalries on ice — this ‘za will unite at least the carnivores at your viewing party
Hockey playoffs are officially upon us, and whether you’ll be cheering on one of the Canadian teams who made the cut, or watching through tears in honour of your fave who didn’t, you could probably use a little grub to go with the game. That’s where this extra-special, uber-Canadian Hockey Night Pizza comes in. With Italian sausage, thick-cut bacon, beer-braised onions and a spicy maple syrup dipping sauce (yes, you heard us right), it’s the kind of pie all the meat-lovers at your viewing party can agree on — rivalries be damned.
Top Shelf Pizza
- 1/2 cup maple syrup
- 1 tbsp sriracha hot sauce
- 1 pound prepared pizza dough, room temperature
- Extra virgin olive oil, as needed
- Kosher salt, to taste
- Black pepper, to taste
- 2 cups tomato sauce
- 3 cups shredded mozzarella cheese
- 6 slices thick cut bacon
- 3 links Italian sausage, mild or hot
- 1 cup pearl onions, peeled and halved
- 1 tbsp butter, unsalted
- 1/2 cup beer
- 1/2 cup chicken stock, no sodium added
- Parmesan cheese, to taste
- 1/2 cup chopped flat leaf parsley
Preheat oven to 450F degrees. Combine the maple syrup and the sriracha sauce and set aside.
Stretch pizza dough over an oiled, 16-inch pizza pan. Spread the tomato sauce on the dough, drizzle with olive oil and season with salt and pepper. Sprinkle the mozzarella cheese over top.
Remove sausage meat from casing. Make tablespoon-sized balls from the meat and then squish the balls and form them into hockey puck shapes. Bake them in the preheated oven for 7-9 minutes, until just cooked through. Set aside to cool while you prepare the rest of the pizza.
Melt the butter over medium heat in a medium saucepan. Add the pearl onions, halved side-down, and cook until they begin to brown, 3-4 minutes. Add the beer and chicken stock and continue cooking until the liquid has evaporated. Remove from heat and set aside to cool.
Separate the bacon strips and freeze them for 10 minutes — freezing the bacon before slicing it will make it easier to slice it cleanly. Thinly slice the bacon lengthwise into ¼-inch thick strips. Arrange half of the bacon strips in evenly spaced lines over the pizza. Arrange the remaining strips perpendicular to the first, weaving over and under by lifting them slightly, to create a hockey net-like look. Place the cooled sausage pucks and braised onions on the pizza. Sprinkle on the grated Parmesan cheese and parsley, and bake on the bottom rack of the preheated oven until golden brown and crispy, about 20-25 minutes. Serve with the spicy maple syrup to dip.
Servings: 1 16-inch pizza, serves 6