Italian Sausage Pizza with Red Sauce and Pesto - National Sausage Pizza Day

National Sausage Pizza Day - October 11th

October 11 marks National Sausage Pizza Day, a perfect excuse to indulge in a pizza party at home. What better way to celebrate than Italian Sausage Pizza with Red Sauce and Pesto? The Summerset Oven is your trusty companion for this outdoor cooking experience, offering an excellent opportunity to craft a pizza that's both classic and extraordinary.

This delightful pizza brings together everything you love about Italian flavors. Start with a foundation of crispy pizza dough generously swirled with a tangy red sauce and aromatic pesto, creating a beautiful contrast of colors and flavors. Topped with creamy mozzarella cheese and a sprinkle of finely shredded Parmigiano-Reggiano, each bite promises a perfect blend of creamy and savory goodness. A garnish of fresh basil or tender spinach leaves adds a refreshing finish, making the pizza a well-rounded dish that’s both satisfying and full of character.

Cooking with the Summerset Oven elevates your pizza-making game, allowing you to achieve professional-quality results at home. Its efficient design ensures even heat distribution, so your Italian Sausage Pizza emerges with a crisp crust and gooey cheese without any fuss. Whether you're hosting a cozy gathering or simply enjoying a quiet night, the Summerset Oven is an excellent addition to your outdoor kitchen, expanding your possibilities for creating delicious meals.

As you celebrate this flavorful holiday, let the aromas of Italian sausage and fresh herbs fill the air, inviting friends and family to gather for a slice (or several) of homemade pizza perfection. Enjoy the simple pleasures of life with a dish that's as comforting as it is delightful.

Makes two 12–14-inch pizzas

Italian Sausage Pizza with Red Sauce and Pesto Ingredients

Equipment

  • Large skillet
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)
  • Pizza Cutter

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Italian sausage (mild or hot), casings removed
  • 2 (14- to 16-ounce) ball pizza dough
  • 1 cup red pizza sauce, homemade or store-bought
  • 67 cup green pesto sauce, homemade or store-bought
  • 8 ounces fresh mozzarella cheese, diced
  • 5 cup finely shredded Parmigiano-Reggiano cheese
  • Kosher salt
  • Freshly ground black pepper
  • 6 to 10 large basil or medium baby spinach leaves

Italian Sausage Pizza with Red Sauce and Pesto Directions

  1. Preheat the pizza oven or conventional oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  2. Pinch the sausage into small pieces and put it on a plate near the stove. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot (it will slosh around the skillet when you lift the handle), add the sausage and cook, stirring frequently, just until all the pieces are no longer pink, about 5 minutes. Take the skillet off the heat and transfer the sausage to a paper towel–lined plate. Blot the top of the sausage with a few clean paper towels.
  3. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet/pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
  4. Prick the dough all over with a fork. Use a spoon to dollop and spread the red pizza sauce into a spiral shape (see photo above). Then, use another spoon to fill in the rest of the naked dough with pesto sauce, getting it all the way to the edges. Scatter the sausage evenly over top, followed by the diced mozzarella and shredded Parmigiano. Sprinkle with a pinch of salt and a few grinds of black pepper.
  5. Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese has browned in spots—8 to 10 minutes on the baking sheet and 5 to 8 minutes on the baking stone/steel.
  6. While the pizza bakes, stack the basil or baby spinach leaves, roll them lengthwise into a long, thin cigar shape, and slice them thinly to make little ribbons (chiffonade).
  7. Take the pizza out of the oven and let it sit for a minute or two. Then, top with the basil or baby spinach ribbons, slice, and serve.

 

Taken from thursdaynightpizza.com  https://www.thursdaynightpizza.com/italian-sausage-pizza/