Chili con Carne Pizza

developed and submitted by Harvey Hacker 

preparation time: 2 hours 

serves 4 
 
1 teaspoon olive oil 

2 medium yellow onions, peeled and roughly chopped 

6 cloves garlic, peeled and roughly chopped 

Herb mix such as basil, sage, oregano, and a little rosemary 

2 chicken chorizo sausages from Golden Gate Meat Co. at Ferry building 

2 sweet Italian sausages from Golden Gate Meat Co. or Molinari Delicatessen 

1 cup red wine 

1 can pinto beans 

3 stalks celery, strings removed, cut into 1-inch lengths 

1 can roasted diced tomatoes 

1 cup freshly grated sharp Cheddar 

Two 8-inch Vicolo corn meal pizza crust from Trader Joe’s 

1 cup freshly grated mozzarella 

1 cup freshly grated Parmigiano-Reggiano 

 

Remove casing from each sausage and cut into grape-size pieces. 

 

In large lidded skillet, sauté onion in oil uncovered over high heat for 2 minutes, add garlic, sausage, and herbs and continue to cook until all meat is browned, then add wine, scraping up browned bits from bottom of pan with wooden spoon. Add beans, celery, and tomatoes, including all juice. Bring to a boil, then cover and reduce heat to very low for 45 minutes. At this point you may abandon remainder of recipe and serve bowls of chile garnished with optional Cheddar. 

 

Preheat oven to 425 degrees F. Place pizza crusts on cookie sheet, spread Mozzarella evenly over entire surface and distribute chili to cover, topping with Parmigiano. Bake until crust is lightly browned, and cheese is melted, about15 minutes or more. 

 

Serve with green salad and cold beer.