Categories: Pizza/Flatbread
Ingredients
- 8 oz. can tomato puree
- 1/2 tsp dried oregano
- 1 garlic clove, grated
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup plus 2 tbsp. olive oil
- 12 oz. sweet Italian sausage
- 8 oz. baby bell peppers, thinly sliced
- 2 lbs. refrigerated pizza dough, at room temp
- 8 oz. fresh mozzarella, thinly sliced
- 1/4 cup sliced pickled banana peppers
- 1/2 cup grated Parmesan
- Green salad, for serving
Directions
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Preheat the oven to 500. Combine the tomato puree, oregano, garlic, salt and pepper in a medium bowl. Set aside.
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Heat 1 tbsp. olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 4-5 minutes. Move the sausage to a bowl using a slotted spoon and set aside.
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Toss the baby bell peppers with 1 tbsp. olive oil in a separate bowl.
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Spread the remaining 1/4 cup olive oil on a rimmed baking sheet. Stretch the pizza dough on the baking sheet to reach the edges of the pan. Spread the tomato puree on the dough. Top with the mozzarella, sausage, bell peppers, pickled peppers and Parmesan.
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Bake the pizza until the crust is golden brown around the edges and the cheese has melted and starts turning golden brown, 20-22 minutes. Let sit for 5 minutes before slicing. Serve with salad.