Andouille Sausage and Feta Pizza with Roasted Red Pepper

1. Sauté Vegetables

Start by warming a tablespoon of olive oil in a large frying pan over medium heat. Once the oil is warm, add the finely chopped onion and thinly sliced red bell pepper. Sauté them for about five minutes until they begin to soften.

2. Cook Sausage

Next, add the diced andouille sausages to the pan. Cook everything together for another five minutes until the sausage starts to brown and releases its flavors into the vegetables. If there seems to be excess fat, spoon off what you can.

3. Make Tomato Sauce

Pour in the can of Italian tomatoes along with their juice. Let the mixture simmer for about ten minutes until the sauce becomes very thick and the flavors meld together. Season the sauce to your taste with coarse kosher salt and freshly ground pepper.

4. Prepare Pizza Dough

While the sauce is simmering, preheat your oven to 450°F (220°C). On a lightly floured work surface, roll out your pizza dough into an 11- to 12-inch round. Transfer the dough to a 12-inch pizza pan or a rimless baking sheet that has been dusted with cornmeal to prevent sticking.

5. Assemble Pizza

Brush the surface of the dough with a little olive oil and sprinkle it with freshly ground pepper. Spread the thickened tomato sauce evenly over the dough, leaving a half-inch plain edge all around. Scatter the crumbled feta cheese over the sauce.

6. Bake Pizza

Bake the pizza in the preheated oven for about 20 minutes, or until the edges of the crust are brown and crispy, and the toppings are bubbling and melted.

7. Garnish and Serve

Once baked, transfer the pizza to a cutting board and let it stand for about five minutes. Finally, sprinkle the chopped fresh basil and marjoram over the top before slicing and serving.