Tuesday, July 7, 2015

Double Italian Sausage and 3-pepper pizza

In my personal opinion, there are few things as yummy as a homemade pizza. But I also tend to buck the trend, only making pepperoni pizza for my children's birthday parties and making something more "interesting" for myself.

This would be a prime example.

I love sausage, and this uses two kinds. I don't love bell peppers, but these ones are sauteed before baking, and so the texture and flavor is pleasing and mild. I used a recipe for a thin, New York-style hand-tossed pizza crust here, but feel free to use any crust or sauce that you prefer.

The recipe makes for two large pizzas.

pizza dough for 2 pizzas
1 C pizza sauce
4 T olive oil
1 large green bell pepper, seeded, ribbed, and sliced
1 large yellow bell pepper, seeded, ribbed, and sliced
1 large red bell, seeded, ribbed, and sliced
2 tsp minced garlic
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp kosher salt
4 mild Italian pork sausage links, cut crosswise into 1/4-inch slices
16 oz. shredded cheese (I used a mixture of mozzarella and cheddar)
1/2 lb. bulk Italian sausage, separated into small chunks
1 T parmesan cheese

Get your dough/crust ready. Make sure if it was frozen, you brought it to room temperature.

Heat the olive oil in a large skillet. I used a tablespoon of chili-infused olive oil to add a bit more kick. Add the sliced peppers.

Saute until crisp-tender, about four minutes. Add the garlic, oregano, cayenne (more cayenne if you want it hotter), and salt. Saute one minute longer.

I like to place my dough directly on my pizza stone (love my pizza stone) to roll it out. If you're rolling on the counter, make sure you flour it first.

Roll or stretch the dough out to the edges of the pizza stone or to a 12-inch round. Roll the edges of the dough back to form a crust.

Spread the sauce evenly over the dough, all the way to the crust. (Remember the recipe makes for two.) Sprinkle the peppers over the sauce. Arrange the sausage slices over the top.

Sprinkle the cheese over the toppings, and then add the bulk sausage chunks, placing them on top of the cheese.

Bake at 500 degrees F for 12-14 minutes. Remove from the oven, sprinkle with parmesan cheese, and slice into wedges.

So, so good! Even the next day! 



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