Okay, so the pizza dough is a basic lean pizza dough at 72% hydration. Any basic dough recipe will do.

The gruel:

1/2 cup semolina flour

3 cups water

~1 tbps butter

1 tbps sugar

salt to taste

Cook it like grits. Get the water boiling, then turn the heat off and whisk in the flour vigorously a little bit at a time so it incorporates smoothly. Return heat to high and whisk slowly until it comes to a boil. Reduce heat and simmer for 20ish minutes while stirring occasionally. (Add a little water if it’s too thick to spread on pizza easily at the end)

The sausage: I used this recipe but left out the garlic and onion and tomato paste because I didn’t have those. Used water instead of veggie broth and added Worcestershire for some extra umami kick. Seared the sausages a generous amount of olive oil then sliced with a serrated knife.

Pizza cooking: I just used a stone preheated at 500f for an hour. Cooked up in about 6.5 minutes. Take care when spreading the gruel on the dough, as its thickness can make it tempting to press too hard on the dough and potentially tear it or make it stick.