MAKES TWO 14-INCH PIZZAS, SERVING 4 TO 6
If bulk sausage is not available, just buy cased sausage, remove the casing, and break the meat into bite-size chunks. You can shape the second dough round while the first pizza bakes, but don’t add the toppings until just before baking. Click here for more information on shaping the pizza dough.
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1 |
tablespoon olive oil, plus extra as needed |
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4 |
ounces pork sausage, broken into bite-size pieces |
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1 |
red or yellow bell pepper, stemmed, seeded, and cut into thin strips |
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Salt and pepper |
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1 |
recipe Classic Pizza Dough |
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1½ |
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¼ |
cup shredded fresh basil |
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4 |
ounces whole-milk mozzarella cheese, shredded (1 cup) |
1. One hour before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook until browned, about 5 minutes. Remove sausage with slotted spoon and transfer to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet, add bell pepper, and cook over medium heat until softened, about 5 minutes. Season with salt and pepper to taste; set aside.
3. Transfer dough to lightly floured counter, divide in half, and cover with greased plastic wrap. Use your fingertips to gently flatten 1 piece of dough into 8-inch disk (keep other piece covered). Using your hands, gently stretch disk into 14-inch round, working along outer edge and giving disk quarter turns. Transfer dough to piece of parchment paper and reshape as needed.
4. Using back of spoon or ladle, spread ¾ cup tomato sauce over dough, leaving ½-inch border around edge. Sprinkle 2 tablespoons basil, half of sausage, and half of pepper over sauce. Slide parchment with pizza onto pizza peel, then slide onto baking stone. Bake until crust begins to brown, 7 to 8 minutes.
5. Remove pizza from oven by sliding parchment back onto pizza peel, close oven door, and top pizza evenly with ½ cup mozzarella. Return pizza to baking stone and continue baking until cheese is just melted, about 3 minutes longer. Transfer to cutting board and discard parchment; slice and serve immediately. Repeat steps 3 and 4 to shape, top, and bake second pizza.