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.