Rustic Italian Sausage & Piquillo Pepper Pizza

1. Cook the Sausage

Crumble the Italian sausage into a small sauté pan and cook it over medium heat for about 8 minutes until it turns golden brown. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the rendered fat in the pan.

2. Infuse Oil with Garlic

In the same pan, add the extra virgin olive oil and slivered garlic, cooking over medium heat for 2-3 minutes until the garlic is fragrant and slightly golden.

3. Prepare Caper Mixture

Combine the salt-packed capers with balsamic vinegar, the cooked garlic and its oil, a pinch of flaky sea salt, and hot red pepper flakes in a small bowl. Whisk this mixture together to create a savory and slightly tangy dressing.

4. Coat Piquillo Peppers

Add the quartered piquillo peppers to the caper mixture, stirring gently to coat them evenly.

5. Assemble the Pizza

Spread ¼ cup of Pomì strained tomatoes evenly over your parbaked pizza crust. Scatter the cooked sausage over the tomato sauce. Arrange the prepared piquillo peppers on top, followed by a generous scattering of shredded fresh mozzarella and cacio di Roma.

6. Broil the Pizza

Broil the assembled pizza according to your broiler's instructions until the cheese is melted and bubbly, and the crust is golden and crisp.