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Parent Category: Recipes
1 link (4 oz.) Italian turkey sausage, casing removed, sliced and sauteed
3 tsp. extra virgin olive oil, divided
1 cup slivered onion
1 cup thinly sliced red bell pepper
2 cloves garlic, minced
1/8 tsp. crushed red pepper
3/4 cup diced tomato
2 tsp. red wine vinegar
1/8 tsp. salt
Ground pepper to taste
1 cup grated part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven
to 500° F., or highest setting. Coat a 12" pizza pan with cooking spray and dust with
cornmeal.
Prepare pizza dough.
Cook sausage in a small nonstick skillet over medium heat, turning from time to time,
until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4" thick slices.
To prepare the peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and
crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove
155
from heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.
On a lightly floured surface, roll dough into a 13" circle. Transfer to the prepared pan. Turn
edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
Sprinkle mozzarella over the crust, leaving a 1/2" border. Top with the peperonata
and sausage. Sprinkle with Parmesan.
Place the pizza pan on the heated pizza stone (or baking sheet) and bake until the
bottom of the crust is crisp and golden, 10 to 14 minutes. Serve immediately.
