Position oven rack on lowest shelf and preheat to 425 degrees. Lightly oil a pizza pan. Roll out dough as thin as possible; let rest 10 minutes.
In small skillet, heat 1 tablespoon oil over medium-high, add sausage and cook until browned. Remove from skillet, cool slightly and coin-slice.
In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.
Spread sauce over crust, sprinkle with half the basil, mozzarella, fontina, sausage, remaining slices of tomatoes and finally, remaining olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.
Using a spatula and an oven mitt, slip pizza off pan directly onto oven rack and bake for 2 minutes. Slip pizza back onto pan and remove from oven. Sprinkle with Parmesan cheese and remaining fresh basil. Cut and enjoy.
Tip: Sausage should always be prepared to reach an internal temperature of 160 degrees Fahrenheit.