Andouille Sausage And Mozzarella Pizza

• 4 teaspoons dry yeast
• 1/2 cup rye flour
• 2 tablespoons milk
• 4 tablespoons olive oil, plus olive oil for greasing the bowl
• 3/4 teaspoon salt
• 3 1/2 cups unbleached flour, plus flour for dusting the board
• 1 1/2 pounds andouille sausage
• 1/2 cup olive oil
• 1 pound mozzarella cheese, thinly sliced
• 2 teaspoons fresh sage, finely chopped
• 2 garlic cloves, finely chopped

1. To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water.
2. Let the mixture rise for 30 minutes.
3. Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water.
4. Knead on a floured board for 15 minutes.
5. Place in a bowl that has been rubbed with olive oil.
6. Cover with a towel and set in a warm place to rise for two hours.
7. Punch the dough down and let it rise for another 40 minutes.
8. Preheat the oven to 450 degrees.
9. For the topping, puncture the sausage skin with a fork.
10. Place it in a frying pan with one cup of water.
11. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes.
12. Remove the sausage and cut into julienne strips.
13. Roll out the dough into two 14-inch circles.
14. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
15. Bake for 15 minutes or until the crust begins to brown around the edges.
16. Serve immediately.

yeast, rye flour, milk, olive oil, salt, unbleached flour, andouille sausage, olive oil, mozzarella cheese, fresh sage, garlic

Taken from cooking.nytimes.com/recipes/11036 (may not work)