Tuscan Sausage, Mascarpone Cheese Recipe

Preheat and prepare peel/stone

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking steel, preheat similarly. If you have a pizza peel, dust it with cornmeal or semolina; otherwise prepare a rimless baking sheet the same way.

On a lightly floured surface, gently stretch or roll the pizza dough into a 12-inch round, keeping an even edge for the crust. Transfer the stretched dough to the prepared peel or parchment on a rimless sheet dusted with cornmeal.

Brush the dough surface lightly with 1 tablespoon of olive oil, concentrating on the outer crust edge to help browning. Reserve remaining oil for finishing.

Make the mascarpone-ricotta base

In a bowl combine mascarpone, ricotta, minced garlic, lemon zest, 1 tablespoon grated Parmesan, salt and 1/4 teaspoon black pepper. Stir until smooth and spreadable. If mixture is very stiff, loosen with 1–2 teaspoons water or milk.

Spread the mascarpone-ricotta mixture evenly over the oiled dough leaving a 1/2–3/4-inch rim for the crust. This acts as the sauce.

Distribute the shredded or sliced mozzarella in an even layer over the mascarpone base.

Cook the sausage

Heat a medium skillet over medium-high heat. Add the sausage (removed from casings) and cook, breaking into bite-size crumbles, until browned and cooked through, about 6–8 minutes. Carefully drain any excess fat and return the sausage to the pan. Blot with a paper towel if needed so toppings are not too greasy.

Scatter the cooked sausage evenly over the cheese layer.

Add vegetables

Evenly distribute the chopped spinach, roasted red pepper slices, and thinly sliced red onion over the pizza. The spinach will wilt in the oven; do not pre-cook.

Sprinkle crushed red pepper flakes across the pizza for subtle heat, or omit to taste.

Transfer the pizza to the preheated stone or baking sheet: slide the peel/ parchment onto the hot surface. Bake at 500°F (260°C) until the crust is deeply golden and cheese is bubbling, 8–12 minutes depending on oven and stone temperature. Rotate once halfway through for even browning.

When the pizza is done, remove from oven and immediately brush the crust lightly with the remaining 1 teaspoon olive oil. Sprinkle the top with the remaining 1 tablespoon grated Parmesan and a few grinds of fresh black pepper.

Scatter torn fresh basil leaves over the pizza, slice into 6–8 pieces and serve hot.