Sun Dried Tomato, Sausage And Fontina Pizza

• 1 pound sweet Italian sausage, casings removed
• 2/3 cup chopped drained oil-packed sun-dried tomatoes, plus 1/4 cup of the oil
• 2 12-inch store-bought pizza shells, such as Boboli
• 1/2 pound fontina, cut into thin slices
• 1/4 cup grated Parmesan

1. Heat the oven to 450u0b0. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.
2. Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.
3. Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes

sausage, tomatoes, pizza shells, fontina, parmesan

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-sausage-and-fontina-pizza-50123618 (may not work)