Stallion Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the 2 tbs flour and transfer dough to it. Stretch or roll dough into a 12-inch round (or rectangle to fit your baking sheet) about 1/4-inch thick. Transfer to a piece of parchment paper or a lightly oiled pizza peel. Brush the outer 1/2-inch of the crust lightly with 1 tbs olive oil.

Make a quick seasoned sauce by stirring together the crushed tomatoes (1 cup) with 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp red pepper flakes, and 1 tsp salt in a small bowl. Taste and adjust seasoning. Spread an even layer (about 3/4 cup) of the sauce over the stretched dough, leaving the oiled rim exposed.

Cook the Italian sausage

Heat a medium skillet over medium-high heat. Crumble and add the 12 oz Italian sausage (remove from casing) to the hot pan. Cook, breaking into bite-size pieces, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a paper-towel-lined plate and discard excess fat, leaving a little for flavor (or wipe pan if too greasy).

Caramelize the onions

In the same skillet (wipe out if too much fat remains), melt 1 tbs butter over medium-low heat. Add the thinly sliced yellow onion and stir to coat. Cook gently, stirring every few minutes, until soft and golden-brown, about 20–25 minutes. Toward the end, add 1 tsp brown sugar and 1 tsp balsamic vinegar to accelerate caramelization and deepen flavor. Season with a pinch of salt and 1/4 tsp black pepper. Remove from heat when deeply golden and slightly jammy.

Prepare peppers

If your roasted red peppers are not yet sliced, slice the drained jarred roasted red peppers into 1/2-inch strips. Thinly slice the sweet mini peppers (or bell pepper) into strips. Pat dry to avoid excess moisture on the pizza.

Assemble the pizza

Sprinkle 1 cup shredded mozzarella evenly over the sauced dough, leaving the crust clear. Scatter the cooked Italian sausage pieces over the cheese. Distribute the caramelized onions evenly across the pizza. Add the sliced roasted red peppers and the sweet pepper strips. Crumble the 4 oz goat cheese into small dollops across the top (use your fingers or a spoon to break into pieces). Lightly grind 1/4 tsp black pepper over the assembled pizza.

Bake

Carefully transfer the pizza (on the parchment or peel) to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden-brown and cheese is bubbling. If using a baking sheet, baking time may be 10–14 minutes.

Finish & serve

Remove the pizza from the oven and let rest 2–3 minutes. Tear or slice fresh basil leaves and scatter over the pizza. Slice into 6–8 portions. Serve warm.