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This is a fun way to switch up your usual pizza supper. While any pizza dough works, if you have sourdough starter, I highly recommend trying it for your pizza crust — it makes all the difference!
pizza dough (I use sourdough — see instructions below)
1/4 cup Tuscanini Crushed Tomatoes
salt, to taste
pepper, to taste
1 teaspoon basil
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
1 12-ounce (340-gram) package sausages, sliced
1 red pepper, thinly sliced
1 shallot, thinly sliced
cherry tomatoes, halved
1/2 cup shredded kale
If making a sourdough crust, use your basic sourdough bread recipe. After the first rise, either stretch the dough to fit a 12×18-inch (30×46-centimeter) sheet pan or divide the dough into two balls, let them rest for 30 minutes, and stretch each ball into a 12-inch (30-centimeter) round.
Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius).
Par-bake the shaped dough for eight minutes.
Spread the crushed tomatoes evenly over the par-baked crust. Sprinkle with salt, pepper, basil, garlic powder, and onion powder. Add the sausages, red pepper, shallot, cherry tomatoes, and kale on top.
Lower the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
Bake for 10–15 minutes, or until the edges are golden and the toppings are cooked through.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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