Wild Boar Sausage, Caramelized Shallots, and Pepperoncini Pizza

Adapted by StarChefs.com
May 2012
Yield: 1 10-inch pizza


Wild Boar Sausage
10 garlic cloves
extra virgin olive oil
10 bulbs fennel, finely diced diced
4 white onions, diced
3 teaspoons chili flakes
white wine
20 pounds ground wild boar
5 tablespoons toasted fennel seed
black pepper
Caramelized Shallots
20 ounces whole shallots
4 cup butter
½ white wine
To Assemble and Serve
7 ounces pizza dough
2 ounces sauce
2 ounces mozzarella cheese
2 ounces Caramelized wild boar Sausage
1 ounce shallots
1 ounce pepperoncini, sliced


For the Wild Boar Sausage:

Sweat the garlic in oil over medium-low heat. Add the fennel and onion and sauté on low heat, adding a little color. Add the chili flakes and season. Deglaze with white wine and reduce until fennel is tender. Add the ground wild boar, mix thoroughly, add fennel seeds, and season with salt and pepper. Cook until boar is completely cooked through. Cool and strain.

For the Caramelized Shallots:

Caramelize shallots in butter; season with salt and pepper. Deglaze with white wine.

To Assemble and Serve:

Stretch the dough into a 10-inch round. Spread with pizza sauce. Sprinkle with cheese, Wild Boar Sausage, Caramelized Shallots, and sliced pepperoncini. Bake pizza in a wood-fire oven until crust is golden brown, cut into 6 slices, and serve on a hot pizza tray.