web analytics
2 Flares Filament.io 2 Flares ×

Sausage, Onion, Mushroom and Saint Albray Pizza | www.tasteandtellblog.com

Procrastinating once again!! Here it is, the last day of the month, and I realize that I haven’t posted about this month’s Cheese of the Month yet. One of these days I’ll feel more organized and maybe feel like I have a handle on things. But for today, not only do you get a procrastinated blog post, but a bad picture as well!

I had a hard time thinking of what I wanted to make with this month’s cheese – Saint Albray. I went back and forth with a few ideas, but after watching a show on tv and getting a pizza craving from that show, I decided to go with pizza!!

I have a question, and this will show just how un-knowledgeable I am about cheese. Does a cheese’s taste get stronger with age? The reason I ask this is because this cheese is supposed to be a mild cheese. I do admit that I had the cheese for awhile before using it, but it came across a bit strong for me. It was still delicious, but a bit strong for my tastes. But it’s funny, because when the pizza was cold, the cheese no longer tasted as strong to me. I’m definitely not a pizza aficionado, so I’d love to hear some expert opinions!

This was the first time I had made this crust recipe as well. I chose it because it was fast, and I needed a fast crust. I prefer a crust that has to rise longer, but this worked in a pinch! It’s not my favorite crust recipe, but it was great for a night when you get home and need to get dinner on the table right away.

Sausage, Onion, Mushroom and Saint Albray Pizza

from Cooks.com

1 pkg. quick rise yeast
1 cup lukewarm water
2 tablespoons vegetable oil
1 tablespoon honey
2 1/2 cups flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Mix yeast and warm water in a large bowl. Add other ingredients. Mix well by hand. Let sit in bowl 5-10 minutes, covered by a towel. Flatten on greased pan. Add your toppings and bake at 450F for about 12 minutes

pizza sauce
1/2 pound sausage, crumbled and cooked
thinly sliced red onion
sliced mushrooms
Ile de FranceSaint Albray cheese, sliced (put the cheese in the freezer for 10-15 minutes to firm it up enough to cut it.)

2 Flares Twitter 0 Facebook 1 Pin It Share 1 Google+ 0 Email -- Filament.io 2 Flares ×
twitter fb fb fb

11 Responses to Sausage, Onion, Mushroom and Saint Albray Pizza

  1. MeetaK says:

    i love saint albray – soeren loves it too and calls it the "stinky cheese" i have not actually cooked with it though so this is a nice recipe to try it out!

  2. kellypea says:

    I love this cheese — and I guess I'd say the flavor is stronger than others we enjoy (like Brie or Camembert) but I've never noticed that it gets stronger with age. Guess I'd have to do a test. I know we'd love this flavor combo you've chosen for this pizza — the onions and cheese alone would be fabulous too. Would love a piece for breaky right now ; )

  3. Maria says:

    I have never tried this cheese. Thanks for spotlighting it!

  4. Bellini Valli says:

    So many cheeses to try..as long as I can have a glass of wine with my cheese, it is all good.

  5. Rosa's Yummy Yums says:

    That pizza looks delicious! Great cheese…



  6. Valerie says:

    I've never tried Saint Albray, but now I'd like to try. The pizza looks really good.

  7. Abby says:

    I make pizza at least once a week, but it takes forever for the crust to rise. I have to try this version!

    And yes – I do think cheese gets stronger, but I know nothing about this kind!

  8. Peabody says:

    I love this cheese of the month thing. I need to do that.

    What a great addition to the pizza.

  9. Sophie says:

    Well, cold pizza is always delicious! YUM! I love cheese but am a bit picky about it. I love the salty ones best :).

  10. Anonymous says:

    Most foods have a stronger taste when they're warm, so cooking the St. Albray on a pizza may have made it stand out more than if it were served, say, as cheese and crackers.


  11. cheese freak says:

    NO! This is not a mild cheese at all! Whomever told you that was a moron. It is an amazing cheese nonetheless.

Leave a Reply

Your email address will not be published. Required fields are marked *