Sausage-and-Olive Pizza with Capers and Pecorino Sardo

• One portion Perfect Neapolitan Pizza Dough
• 1/3 cup Perfect Pizza Sauce
• 2 ounces uncooked Italian sausage, casing removed and meat crumbled
• 1/4 cup pitted and halved Gaeta olives
• 1 teaspoon chopped capers
• 1/2 teaspoon chopped oregano
• 1/4 cup shaved Pecorino Sardo cheese

1. Set a pizza stone on a rack in the top third of the oven.
2. Preheat the oven to 500 for at least 45 minutes.
3. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
4. Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
5. Transfer the dough to a lightly floured pizza peel.
6. Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the crumbled sausage, olives, capers, oregano and pecorino cheese.
7. Turn the oven to broil for 5 minutes, then return it to 500.
8. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
9. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.

portion, sauce, italian sausage, olives, capers, oregano, cheese

Taken from www.foodandwine.com/recipes/sausage-and-olive-pizza-with-capers-and-pecorino-sardo (may not work)