A little sauteed squash, a little parmesan, and some spicy summer sausage on old fashioned potato bread. Sounds delish! During the video segmet, Chef Bearl gives us some insight about Florida's Datil peppers, but he won't disclose his secret sausage recipe! You'll have to take his class at First Coast Technical College to learn how to make it. For the recipe below, just substitue the Datil sausage for your own favorite spicy sausage.
Squash & Datil Summer Sausage Gallettes (i.e. deliciously gourmet pizza!)
Old Fashioned Potato Bread (recipe from the 1992 Hastings Potato & Cabbage Festival)
hot mashed potatoes - 1 ½ cups
butter - 6 ounces
sugar - 1 cup
salt - 1 tsp
Combine the mashed potatoes, butter, sugar and salt together. When it cools down add:
eggs - 2 each
yeast - 2 packets dissolved in ½ cup warm water
milk - ½ cup (warm)
flour - 4 ¾ cups
Knead the mixture into a dough ball. Cover the dough and let it go through 2 risings before rolling out into the gallettes (pizza shape).
Squash – both yellow and green 2-4 each cut into rounds
Sliced Datil Summer Sausage ½ lb.
Saute the squash for 2-3 minutes to soften; roll the dough out and sprinkle a layer of Parmesan cheese on top of the dough. Cover the Parmesan cheese with slices of Datil summer sausage. Then cover the dough with the sliced squash, alternating green and yellow for color; cover with mozzarella cheese. Bake at 350 until the cheese is melted.