RUSTIC PEPPERONI & ITALIAN SAUSAGE PIZZA

Pizza is easy to make and you control the amount of oil and fat added to your pizza. This is my husband's favorite pizza.

1 recipe for pizza dough

1 (28 oz) can whole peeled Italian tomatoes, preferably San Marzano
2 T extra-light olive oil

3 cloves garlic, sliced

6 leaves basil, chopped
1 t sea salt

½ t freshly ground black pepper

1 t freeze-dried or fresh oregano

½ t red pepper flakes (peperoncino)
A pinch of sugar
2 t chopped fresh basil

Place the tomatoes in a bowl and hand-crush them, removing the hard center cores.

Alternatively, use an immersion blender to finely chop the tomatoes.

In a saucepan over medium-low heat, add the oil and garlic and saute for 1 minute.

Add the crushed tomatoes, basil, salt, pepper, oregano, pepper flakes, and sugar.

Bring to a simmer and cook, stirring occasionally until thickened, about 30 minutes.

Stir in chopped basil and set aside to cool. 

Toppings (for 2 pizzas)

½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
16 oz grated or chopped whole-milk mozzarella cheese

8 oz Italian sausage, casings removed, and cooked in a skillet, until no longer pink.

8 oz pepperoni slices

Extra-virgin olive oil, for finishing

Preheat oven to 450 degrees. F

Divide the pizza dough into two balls.

Place a ball of dough on a lightly oiled sheet pan and stretch the dough to an 8 by 14-inch rectangle. Do the same with the other ball of dough.

Sprinkle on some grated cheese, a ladle of the tomato sauce, and mozzarella.

Add the cooked Italian sausage and pepperoni slices.

Place pan on the bottom rack of the oven and bake 5 to 7 minutes; then place the pan on the middle shelf and bake for another 10 to 12 minutes.

Drizzle with a little extra-virgin olive oil, and sprinkle with a little more grated cheese.

Repeat with the other ball of dough.

Makes 2 pizzas