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Pizza night

Makes 4-6 servings 1 package refrigerated pizza dough 1/4 cup extra virgin olive oil, divided 1 package Johnsonville Mild Italian Sausage 1/2 medium red onion, minced 1 tablespoon parsley, minced 1 tablespoon garlic, minced 1 tablespoon oregano 8 Roma tomatoes, sliced (divided; save 10 slices for the top) 10 fresh basil leaves (divided) 2 cups mozzarella cheese, shredded 1 cup fontina cheese, shredded Pepper and sea salt 1/2 cup fresh Parmesan cheese, grated

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.