14 minutes
A flavorful pizza topped with Italian sausage, roasted peppers, capers, and a blend of mozzarella and cacio di Roma cheeses.
Sweet Or Hot Italian Sausage, casing removed
0 oz
tablespoons
Garlic Clove, slivered
each
Salt-packed Capers, rinsed and soaked overnight
teaspoons
teaspoons
Maldon Flaky Sea Salt
pinches
pinches
Piquillo Peppers, drained and quartered lengthwise
0 oz
Shredded Fresh Mozzarella
cups
Shredded Cacio Di Roma
cups
1. Cook the Sausage
Preheat your oven to a high broil setting. Crumble the sausage into a small sauté pan and cook over medium heat for about 8 minutes, stirring occasionally, until it’s golden brown and fully cooked.
2. Prepare the Garlic and Capers
While the sausage cooks, heat 1 tablespoon of extra virgin olive oil in another small sauté pan over medium heat. Add the slivered garlic and cook for 2-3 minutes, just until the garlic is fragrant and lightly golden. Transfer the garlic along with the oil to a small bowl. Stir in the rinsed and soaked capers, balsamic vinegar, a pinch of flaky sea salt, and a generous pinch of hot red pepper flakes. Add the quartered piquillo peppers to this mixture, ensuring everything is well combined.
3. Assemble the Pizza
Spread ¼ cup of Pomì strained tomatoes evenly over your parbaked pizza crust. Scatter the cooked sausage over the sauce, followed by the prepared pepper and caper mixture. Finally, sprinkle on ¼ cup of shredded fresh mozzarella and ¼ cup of shredded cacio di Roma.
4. Broil the Pizza
Place the pizza under the broiler. Keep a close eye on it, as the broiling process is quick. Broil until the cheese is melted and bubbly, and the crust is crisp, which should take about 3-5 minutes.
5. Serve
Remove the pizza from the oven and let it cool for a minute or two before slicing. Cut it into 6 slices and serve. Enjoy your flavorful Italian Sausage and Roasted Pepper Melange Pizza!
Swap the Italian sausage for pepperoni and add sautéed mushrooms. Incorporate some chili flakes for extra heat and stick with mozzarella, or add some provolone for depth.
Replace the Italian sausage with herbed grilled chicken. Use a combination of roasted red peppers, olives, and spinach, with feta and mozzarella cheese.
Combine Italian sausage with pepperoni, bacon, and ham for a protein-packed pizza. Opt for robust cheeses like mozzarella and provolone.
Skip the meat and pile on the roasted peppers, caramelized onions, grilled zucchini, and artichokes. Use a mix of mozzarella and goat cheese for a creamy and tangy flavor profile.
Instead of Italian sausage, try using chorizo for a Spanish twist, andouille for some Cajun flair, or a mild lamb sausage for a Mediterranean take. Each type of sausage will bring its own unique blend of spices and level of heat to the pizza.
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