Recipe courtesy of Slice Pizzeria
35 min
20 min
4 to 5 servings


Pizza Sauce
  • 2 cups Chianti or other red wine
  • 1/4 cup extra-virgin olive oil 
  • 1/4 cup kosher salt 
  • 1/3 cup granulated garlic 
  • 1/3 cup granulated onion 
  • 1 tablespoon cayenne pepper 
  • 10 ounces roasted tomatoes, chopped 
  • 2 ounces fresh basil leaves 
  • 1 1/2 ounces fresh oregano leaves 
  • Three 6-pound 6-ounce cans crushed tomatoes 
  • One 6 1/2-pound can tomato puree 
Sportsman's Paradise Pizza
  • 15 ounces pizza dough, rolled into a ball
  • 1 ounce cornmeal 
  • 8 ounces mozzarella, shredded 
  • 3 ounces cooked Andouille sausage, sliced 
  • 2 ounces thinly sliced caramelized red onions 
  • 1 ounce thinly sliced green bell peppers 
  • 1 ounce diced tomatoes
  • 12 medium-large Gulf shrimp (size 35 to 40), grilled and roughly chopped 
  • Sliced green onions, for garnish 


For the sauce: In a 5-gallon container add 12 1/2 cups water, the wine, oil, salt, garlic, onion, cayenne, roasted tomatoes, basil, oregano, crushed tomatoes and tomato puree. Blend with an immersion blender until uniform in texture. Reserve until ready to use.

For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F.

Dust the dough in the cornmeal and stretch until it reaches a 14-inch diameter. Spread 8 ounces of the pizza sauce in a circular motion evenly across the dough. Sprinkle the mozzarella evenly across the surface. Add the sausage, onions, peppers, tomatoes and shrimp.

Place the pizza on the pizza stone and cook until golden brown, 10 to 12 minutes, rotating the pie halfway through cooking or when it begins to take on golden color. Cut the pizza into eight even slices and garnish with green onions to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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