"Classic Super Bowl Pizza" truly takes the Margherita pizza to new heights.
1 package (19 ounce) Mild Italian Sausage
1 package pizza dough, refrigerated
3 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon parsley, minced
1 tablespoon oregano
sea salt and pepper
6 Roma tomatoes, sliced (divided-save 10 slices for the top)
1/2 medium red onion, minced
2 cups Mozzarella cheese, shredded
1 cup Fontina cheese, shredded
5 fresh basil leaves, divided
1 cup Parmesan cheese, shredded
Position oven rack on lowest shelf and preheat to 425°F.
Lightly oil a pizza pan. Roll out dough as thin as possible.
Let rest 10 minutes.
In a small skillet, heat 1 tablespoon oil and sauté sausage until browned.
Always cook sausage to internal temperature of 160°F.
Remove from pan and coin slice.
In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds.
Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.
Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil.
Finish with generous pepper and a little sea salt.
Bake for 10 minutes.
Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes.
Slip pizza back onto pan, remove from oven.
Sprinkle with the remaining fresh basil and Parmesan cheese, cut and enjoy!
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