Sausage & Peppers Pizza

1. Cook the Sausage

Begin by heating a small sauté pan over medium heat. Add the Italian sausage, making sure to break it into small pieces as it cooks. Let it sizzle for about 8 minutes, stirring occasionally. The sausage is ready when it's golden brown without any pink remaining. This step ensures that the sausage is flavorful and perfectly cooked, adding a savory depth to your pizza.

2. Prepare the Garlic Oil

While the sausage is cooking, take another small sauté pan and warm the extra virgin olive oil over low heat. Add the slivered garlic and let it infuse the oil, stirring gently for 2 to 3 minutes until the garlic becomes fragrant. This garlic oil will bring a delightful aroma and richness to the peppers.

3. Season the Peppers

In a small bowl, combine the rinsed capers and balsamic vinegar. Stir in the fragrant garlic oil, a pinch of flaky sea salt, and a sprinkle of hot red pepper flakes to taste. Add the piquillo peppers, ensuring they are well coated with this flavorful dressing. This mixture will provide a tangy and spicy kick to your pizza.

4. Assemble the Pizza

Take your parbaked pizza crust and spread a generous layer of Pomì strained tomatoes over the surface using a spoon. This will serve as the fresh, tangy base for your toppings. Next, arrange the cooked sausage and seasoned peppers evenly across the tomato sauce, making sure each slice will get a taste of both.

5. Add the Cheeses and Broil

Scatter the shredded fresh mozzarella and cacio di Roma cheese evenly over the sausage and peppers. Place the pizza under the broiler. Keep a close watch as the cheese melts and turns bubbly with a slight golden brown hue. This step is crucial as broiling creates a beautifully melted and slightly browned cheese topping, enhancing the pizza's flavor and texture. Once the cheese is perfectly melted, remove the pizza from the broiler. Let it cool for a moment, then slice and serve.