Smoky, Spicy Pizza
- 1 tablespoon extra-virgin olive oil
- 3 1/4 ounces spicy Italian sausage or fresh chorizo (about 1 link), removed from casing
- Cornmeal, for dusting
- 5 ounces smoked mozzarella, cut into 1/4-inch-thick slices
- 1/4 cup marinara sauce
- 1 large jalapeno cut into 1/4-inch slices, seeded
- 1/4 small red onion, thinly sliced (about 1/4 cup)
- Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550u0b0F, or your oven's highest temperature, for 45 minutes.
- Warm 1 tsp. oil in a skillet over medium-high heat. Crumble sausage into skillet; saute until no longer pink, 3 minutes. Transfer to a plate.
- Dust a 14-inch-wide pizza peel with cornmeal; flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel.) Brush remaining 2 tsp. oil over surface of crust.
- Arrange cheese over dough, leaving a 1-inch border. Spoon sauce in a spiral over pizza, getting a little bit on cheese, leaving a 1-inch border. Sprinkle on sausage, jalapeno and red onion.
- Carefully slide pizza onto stone. Bake until crust is just slightly charred on top and golden on bottom (lift an edge to check) and cheese has melted, about 8 minutes. Using peel, transfer pizza to a cutting board. Let rest for a minute or 2, then slice and serve.
extravirgin olive oil, italian sausage, cornmeal, mozzarella, marinara sauce, red onion
Taken from www.myrecipes.com/recipe/smoky-spicy-pizza (may not work)