Little Italy Sausage and Sun-Dried Tomato Pizza

Author

NuWave

Servings

2

Category

Main Dishes

Ingredients

• 16 oz pizza dough
• 3 T extra-virgin olive oil, divided
• 2 oz pizza sauce
• 6 oz mild Italian sausage
• 6 oz mozzarella cheese, shredded
• ? c sun-dried tomatoes (in olive oil)
• Sea salt and freshly ground black pepper to taste

Directions

1. Preheat the Pizza Stone in Bravo on cooking rack in position 1 at 450°F 30/90 for 30 min. to get Stone hot.
2. Let dough stand at room temperature for 30 min.
3. Roll dough into an 11-inch circle on a floured surface. Pierce entire surface with a fork.
4. Brush top of dough with olive oil and dollop sausage on top. Add mozzarella cheese.
5. Carefully Arrange dough on pizza stone. Bake at 450°F 30/90 for 12 minutes or until crust is browned and crisp. Strewn with sun-dried Tomatoes, season with salt and pepper. Cut into 8 slices. Serve.
6. Using the Pizza Peel, carefully place dough on Pizza Stone. Bake at 450°F 30/90 for 12 min. or until crust is browned and crisp.
7. Using the Pizza Peel, remove pizza. Season with salt and pepper and cut into 8 slices.