Sausage Recipe

Cook and prepare sausage

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the removed sausage meat, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper near the end. Drain any excess fat and set the sausage aside on a paper towel-lined plate.

While sausage cooks, lightly toast the pine nuts in a dry skillet over medium-low heat, stirring constantly, until golden and aromatic, about 2–3 minutes. Transfer to a small bowl to stop cooking.

Preheat oven / prepare stone or pan

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel or stone, allow full heat soak for best crust.

Shape dough

On a lightly floured surface, stretch or roll the 12-inch pizza dough to an even 12-inch circle about 1/4-inch thick. Transfer to a floured pizza peel or an inverted baking sheet lined with parchment if not using a peel.

Apply pesto

Spread 1/2 cup basil pesto evenly over the dough, leaving a 1/2-inch border for the crust.

Add sausage

Scatter the cooked sausage evenly over the pesto in small crumbles so every slice will have some.

Bake the pizza

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and blistered and toppings are hot, 8–10 minutes (oven-dependent). Rotate once at halfway if your oven has hot spots.

Add stracciatella and finishes

Remove the pizza from the oven. Dollop the 6 oz stracciatella across the hot pizza in 6 evenly spaced spoonfuls — it will gently melt into the warm toppings. Immediately sprinkle 1/4 cup grated asiago evenly over the pizza. Scatter the toasted pine nuts and torn basil leaves on top. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and sprinkle the 1 tsp crushed red pepper flakes to taste.

Let the pizza rest 1–2 minutes. Slice and serve hot.