Portuguese Pizza

Recipe courtesy of Goat Hill Pizza of Potrero Hill, San Francisco, CA
Show: Pizza Masters Episode: We Left Our Artichoke in San Francisco
TOTAL TIME: 1 hr 35 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 15 min
YIELD: 4 to 5 servings


  • 1 gallon red wine
  • 2 cups dried basil
  • 1 1/3 cups dried onion
  • 1 cup ground fennel
  • 1 cup dried thyme
  • 1/2 cup dried marjoram
  • 1/2 cup ground black pepper
  • 1/2 cup salt
  • 1/3 cup granulated garlic
  • 1/4 cup dried oregano
  • 1/4 cup ground rosemary
  • 1/4 cup ground sage
  • 1 tablespoon red chile flakes
  • 6 bay leaves
  • 5 number-10 (6 pounds 6 ounces) cans pizza sauce
  • 2 cups olive oil
    • 2 tablespoons cornmeal
    • 2 tablespoons semolina flour
    • 10 ounces homemade or store-bought pizza dough
    • 7 ounces mozzarella, shredded
    • 6 ounces linguica sausage, thinly sliced
    recipe tools


    For the sauce: In a large pot set over medium-high heat, add the wine, 8 cups water, the basil, onions, fennel, thyme, marjoram, black pepper, salt, garlic, oregano, rosemary, sage, chile flakes and bay leaves. Bring to a simmer and cook for 5 minutes. Add the pizza sauce and then fill each can with water and add to the sauce, stir well. Add the olive oil and stir to incorporate. Bring the sauce back to a simmer, stirring occasionally. Add more water if the sauce is too thick. Lower the heat to medium-low and continue to simmer for 1 hour.

    For the pizza: Preheat the oven to 500 degrees F. Mix the cornmeal and semolina together and dust onto a wooden board. Stretch out the pizza dough on the board to form a 16-inch circle.

    Top with 6 ounces of the pizza sauce, then sprinkle the mozzarella, sausage, green onions, olives, garlic, oregano and Parmesan over the top. Cook until the crust is deep golden brown and the cheese is bubbling, 8 to 10 minutes. Slice into 10 slices and serve immediately.

    Cook's Note: This recipe makes a large quantity of pizza sauce; home cooks can substitute with store-bought pizza sauce.

    This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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