To make this hefty pie, bring it together in the following order: 1) Make the dough; 2) Make the sauce; 3) Brown the sausage; 4) Shred the cheeses; 5) Assemble and bake.
HOMEMADE PIZZA RECIPES:
Learn How to Make Homemade Pizza
1 tablespoon butter
2 tablespoons minced onion
1/8 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon fine sea salt
2 medium cloves garlic, minced
1 can (14 ounces) crushed tomatoes
1/2 teaspoon sugar
2 teaspoons extra-virgin olive oil
10 fresh basil leaves, torn into small pieces
Salt and pepper, to taste
1/2 pound spicy Italian sausage, casings removed
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
To make sauce: In medium saucepan, over medium heat, add butter and heat until melted. Add onion, oregano, red pepper flakes and salt.
Cook, stirring occasionally, for about 3 minutes.
Add garlic and cook until fragrant, about 30 seconds, and then stir in tomatoes and sugar. Increase heat to high and bring to simmer. Reduce heat and simmer for 15 to 20 minutes.
Remove from heat, and stir in olive oil and basil. Season with salt and pepper. Sauce can be made ahead and refrigerated for up to two days or frozen for up to three months.
Turn out focaccia dough onto oiled pan. Using your fingers, press out into a 10- to 12-inch round. Set aside to rest.
In skillet, brown sausage; drain excess fat and set aside.
Pour 4 additional tablespoons olive oil into 10-inch cast-iron skillet. Place pizza stone on middle oven rack, and then place skillet on top of pizza stone. Heat oven to 425°F.
Take rested dough and set it in the hot pan. Press carefully, creating 1-inch-high lip up sides of pan. Use a light hand and be careful not to burn your fingers.
Sprinkle mozzarella over dough, and then scatter sausage evenly over cheese. Pour on prepared sauce and finally, sprinkle Parmesan over all.
Bake until crust is golden brown, about 25 to 30 minutes.
Let cool for 5 to 10 minutes, and then use wide spatula to transfer pizza to cutting board. Cut into wedges and serve.
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