For the dough :
❧ 1 1⁄3 cups (320 ml) warm water
❧ 1 packet of instant yeast
❧ 1 tsp (15 ml) white sugar
❧ 1 tsp (15 ml) olive oil
❧ 1⁄2 tsp (3 ml) salt
❧ 3 1⁄2 cups (875 ml) all-purpose white flour.
If you’re short on time, you can also make the pizzas using frozen dough from the grocery store.
For the sausage mix :
❧ 4 pork Toulouse or beer sausages
❧ 1⁄4 cup (60 ml) water
❧ 1⁄4 cup (60 ml) maple syrup
❧ 1 fresh pineapple (cut into pieces)
❧ 4 tsp (60 ml) Calypso hot sauce
The most adventurous foodies may want to add some La Pimenterie maple syrup (spoiler alert : it’s amazing).
For the toping :
❧ 2⁄3 cup (160 ml) tomato coulis
❧ 1⁄2 red onion (very thinly sliced)
❧ 1 cup (250 ml) shredded mozzarella cheese
❧ Olive oil
❧ Fresh basil
❧ Calypso hot sauce
❧ Fleur de Sel
For the pizza dough :
Using the bowl of a stand mixer, combine the water, yeast, and sugar. Let this mixture rest for 5 minutes before adding oil, salt, and flour. Using the hook attachment, mix for 10 minutes on low speed. You’ll know the dough is ready when it comes away from the sides of the bowl and bounces back under your finger. Transfer the dough to an oiled bowl and turn it over to cover it with oil.
Cover the bowl with plastic wrap and allow the dough to rest for 60 to 90 minutes on a counter in the warmest part of the house. When the dough is ready, it will have doubled in volume. You may have enough for two pizzas.
For the sausage prep :
Preheat the oven to 425°F with the rack in center. Place the pineapple, maple syrup, water, and hot sauce in a lasagna dish, before tossing it to blend it together. Remove the sausage meat from the casings and add in pieces of pineapple. Stir to combine. Bake for 45 minutes, stirring halfway through. Remove from oven and drain sausage and pineapple pieces. Set aside.
For the pizza :
Preheat the oven to 425°F with the rack in the center. Roll out the dough one at a time on parchment paper. Spread tomato sauce on the base, and add a portion of sausage, pineapple, grated cheese, and red onion. Bake in the oven for 15 to 20 minutes until the crust is cooked. Once you have removed it from the oven, add a drizzle of olive oil, fresh basil, and fleur de sel.