Pickled vegetables and spicy sausage are a match made in pizza heaven. An unlikely combination, this Sausage and Giardiniera Pizza will be a big hit on Pizza Friday…guaranteed!
Chicago is one of my favorite places to visit. The city is simply stunning and the food is a culinary lover’s dream come true. They have it all….from deep dish pizzas and caramel corn to their italian beef sandwiches doused in beef juices, you will not leave there hungry. Their fine dining isn’t too shabby either. 🙂 The only bummer….whenever I visit the Windy City it’s always a quick trip. In and out…I barely get to enjoy an airport meal. So, when I go I try to get something new….something fast and something filling.
On one visit, I had the pleasure of stopping by an Italian deli. I was there specifically for their italian beef sandwich topped with Giardiniera….a pickled vegetable mix with a bit of a kick. I had high expectations and very little time before I had to head to the airport. I ordered my sandwich and waited….impatiently. When it arrived the smell alone was worth the detour. I may have wept a little bit. Then I took a bite. It was absolutely overwhelming…the flavor was pure heaven. It was everything I hoped for and then some. It was the Giardiniera that took this sandwich to a higher level. Who knew something so simple could be so amazing. And to think I used to wrinkle my nose at those giant jars of pickled bliss at the grocery store. Silly girl.
Homemade Giardiniera Recipe
Since that visit I’ve played around with this pickled concoction in various recipes. They’re always a welcome surprise, like in this Sausage and Giardiniera Pizza. Yep, I put them on my pizza. And I’m sure this has been done before but whatever….it’s here and you can enjoy it at your leisure. This pizza is really easy and quick, perfect for pizza Friday.
I used my No-Cook Pizza Sauce and No Fail Pizza Dough for the base and then just sprinkled a mix of shredded mozzarella and provolone cheese on top before sprinkling with the cooked sausage and Giardiniera. I also sprinkled a little cornmeal on the pizza stone before rolling out the dough. The corn meal keeps the dough from sticking and gives it a great texture that you won’t get with a dusting of flour. This is a great recipe to get the family involved with. Nothing like a bunch of sous chefs doing the work for you while you sip a glass of wine.
Serving: 0 g , Calories: 223 kcal , Carbohydrates: 21 g , Protein: 10 g , Fat: 18 g , Saturated Fat: 5 g , Cholesterol: 32 mg , Sodium: 1080 mg , Potassium: 125 mg , Fiber: 0 g , Sugar: 0 g , Vitamin A: 250 IU , Vitamin C: 4 mg , Calcium: 137 mg , Iron: 0.5 mgHow to Make the Giardiniera Slathered on Lou Malnati’s Italian Beef Deep-Dish Pie Family-owned Lou Malnati's shares an adaptation of the recipe for their hot giardiniera
Homemade] Sausage Pizza With Giardiniera.
Evan is a senior editor with who earned a master's degree in journalism from NYU and has called Brooklyn home since 2006. A fan of Boston sports, Nashville hot chicken and Kentucky bourbon, Evan has had his work published in publications including Maxim, Bleacher Report and The Daily Mail.
As delicious to eat as it is difficult to pronounce, giardiniera is as beloved in the Windy City as da Bears, da Bulls and Ditka.
Typically a mixture of vegetables including carrots, celery, cauliflower and hot peppers pickled in salt brine or vinegar and then packed in olive oil, giardiniera originated in Italy and is made using the Italian process of preserving fresh vegetables from the garden to last through the winter, according to The Chicago Tribune.
Homemade Giardiniera • The Curious Chickpea
An Illinois resident since it moved to the U.S. along with the wave of Italian immigration that came to Chicago in the late-19th century, giardiniera now brings acidity, saltiness and spice to Chicago staples like Italian beef and deep-dish pizza. Or, in the case of a new limited-time pie that family-owned pizzeria chain Lou Malnati’s will be selling via Tastes of Chicago starting on October 4 in honor of National Pizza Month, both at the same time.
Topped with the pizzeria’s custom blend of the pickled condiment, Lou Malnati’s new deep-dish Italian beef and hot giardiniera pizza is made with vine-ripened tomato sauce from California and mozzarella cheese sourced from Wisconsin. Despite the imported ingredients, the deep-dish pizza, which is also topped with slow-roasted herbs and spices, is Chicagoan through and through.
Another Chicagoan, Lou Malnati’s head of R&D Kelley Borscha, says the giardiniera on the new pizza is hot without being overpowering or detracting from the other tasty elements of the deep-dish pie.
Homemade Giardiniera Recipe (italian Pickled Vegetables)
“Giardiniera is one of those things that if you know, you know. If you don’t know, it’s like, ‘What is that word?’ It’s definitely a Chicago thing, ” she tells . “It has to have just the right harmony of spice and salt because sometimes it can get too spicy to where it can be a turnoff for some people. The one we use just hits that perfect blend where it gives you a kick, but it’s not to where you lose the flavors of everything else on the pizza. When you think of something marinating in oil, you might think it would get just mushy. These veggies stay crunchy and they have that bite. That is really important.”
Borscha says she has seen the spicy condiment used in other contexts as well. “My husband is a major hot giardiniera fan, so he literally puts it on everything, ” she says. “I think it honestly can go on anything, even with breakfast items like eggs. You can put it on a deli sandwich or a cold sandwich. People do it more for the flavor than to get their vegetable count for the day. You really can put it on anything and everything.”
“A lot of people miss the food if they move away from Chicago. We hear that all the time, ” Borscha says. “It feels great for us to be able to give them that piece of home and still feel connected to Chicago even if they’re miles away. Especially in this past year with COVID and people not being able to travel and see family members. Shipping our food is a way for people to still get that taste and this pie just screams Chicago: deep-dish, Italian beef, hot giardiniera. We are selective when we do these limited-time offer pizzas because we want to stay true to our traditions and have really top-quality ingredients, but this was the perfect combination and it just screams good old Chicago.”
Homemade Chicago Style Giardiniera Recipe (hot Giardiniera)
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An Illinois resident since it moved to the U.S. along with the wave of Italian immigration that came to Chicago in the late-19th century, giardiniera now brings acidity, saltiness and spice to Chicago staples like Italian beef and deep-dish pizza. Or, in the case of a new limited-time pie that family-owned pizzeria chain Lou Malnati’s will be selling via Tastes of Chicago starting on October 4 in honor of National Pizza Month, both at the same time.
Topped with the pizzeria’s custom blend of the pickled condiment, Lou Malnati’s new deep-dish Italian beef and hot giardiniera pizza is made with vine-ripened tomato sauce from California and mozzarella cheese sourced from Wisconsin. Despite the imported ingredients, the deep-dish pizza, which is also topped with slow-roasted herbs and spices, is Chicagoan through and through.
Another Chicagoan, Lou Malnati’s head of R&D Kelley Borscha, says the giardiniera on the new pizza is hot without being overpowering or detracting from the other tasty elements of the deep-dish pie.
Homemade Giardiniera Recipe (italian Pickled Vegetables)
“Giardiniera is one of those things that if you know, you know. If you don’t know, it’s like, ‘What is that word?’ It’s definitely a Chicago thing, ” she tells . “It has to have just the right harmony of spice and salt because sometimes it can get too spicy to where it can be a turnoff for some people. The one we use just hits that perfect blend where it gives you a kick, but it’s not to where you lose the flavors of everything else on the pizza. When you think of something marinating in oil, you might think it would get just mushy. These veggies stay crunchy and they have that bite. That is really important.”
Borscha says she has seen the spicy condiment used in other contexts as well. “My husband is a major hot giardiniera fan, so he literally puts it on everything, ” she says. “I think it honestly can go on anything, even with breakfast items like eggs. You can put it on a deli sandwich or a cold sandwich. People do it more for the flavor than to get their vegetable count for the day. You really can put it on anything and everything.”
“A lot of people miss the food if they move away from Chicago. We hear that all the time, ” Borscha says. “It feels great for us to be able to give them that piece of home and still feel connected to Chicago even if they’re miles away. Especially in this past year with COVID and people not being able to travel and see family members. Shipping our food is a way for people to still get that taste and this pie just screams Chicago: deep-dish, Italian beef, hot giardiniera. We are selective when we do these limited-time offer pizzas because we want to stay true to our traditions and have really top-quality ingredients, but this was the perfect combination and it just screams good old Chicago.”
Homemade Chicago Style Giardiniera Recipe (hot Giardiniera)
Join America's Fastest Growing Spirits Newsletter THE SPILL. Unlock all the reviews, recipes and revelry — and get 15% off award-winning La Tierra de Acre Mezcal.
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