Spring Lamb Sausage Pizza

• 1 dried mild chile, such as Ancho
• 1/2 cup olive oil
• 1 slice white bread
• 1/3 cup almonds, toasted
• 1 1/2 teaspoons garlic, minced
• 1 roasted red pepper, peeled and seeded
• 1 teaspoon smoked paprika
• 1 pinch Salt and pepper
• 2 tablespoons red wine vinegar
• 2 balls pizza dough
• Romesco sauce
• 12 ounces fresh lamb sausage, cooked
• 5 ounces mozzarella, grated
• 2 ounces Feta cheese
• 1 teaspoon mint, chopped
• 1 teaspoon Italian flat leaf parsley, chopped

1. Place the chile in hot water and simmer over low heat for 10 minutes.
2. Remove from the heat and cool.
3. Remove the stems and reserve the water.
4. Heat 3 tablespoons of olive oil in a saute pan.
5. Fry the bread slice until golden on both sides.
6. Place the chile, bread, almonds, and garlic in a processor and pulse quickly.
7. Add the roasted pepper, paprika, salt and pepper and puree to form a chunky paste.
8. Add vinegar.
9. Add the oil slowly.
10. Adjust seasonings and add reserved liquid as needed to reach sauce-like consistency.

chile, olive oil, white bread, almonds, garlic, red pepper, paprika, salt, red wine vinegar, dough, romesco sauce, lamb sausage, mozzarella, cheese, mint, italian flat leaf parsley

Taken from www.foodrepublic.com/recipes/spring-lamb-sausage-pizza-recipe/ (may not work)