Isernia Pizza Recipe

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Lightly dust a pizza peel or work surface with flour.

On a lightly floured surface, stretch or roll the dough into a 12-inch round, keeping a slightly thicker edge for the crust. Transfer the stretched dough to the floured peel or parchment.

Brush the dough lightly with 1 tablespoon olive oil, leaving the rim bare. This will help create a golden edge and prevent sogginess under the cheese.

Prepare seasoned ricotta

In a medium bowl, combine 1 cup ricotta, 2 tablespoons grated parmesan, 1 tablespoon chopped parsley, 1 teaspoon chopped oregano, 1 teaspoon lemon zest, 1 minced garlic clove, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir until smooth and evenly seasoned. Taste and adjust salt/pepper. If mixture seems very wet, drain 10–15 minutes in a fine sieve or line with cheesecloth and gently press.

Dollop the seasoned ricotta across the prepared dough in 6–8 small spoonfuls so it will melt and spread in the oven rather than making one heavy puddle.

Caramelize onion

Heat 1 tablespoon unsalted butter in a medium skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook gently, stirring every few minutes, until soft and evenly browned, about 20–25 minutes. When onions are deeply golden, stir in 1 teaspoon brown sugar, 1 teaspoon balsamic vinegar and 1 teaspoon fresh thyme leaves. Cook another 1–2 minutes to combine, then remove from heat and set aside.

Cook sausage

While onions caramelize, heat a separate skillet over medium-high heat. Crumble the 8 oz sausage into the pan and cook, breaking into small pieces, until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels and lightly pat to remove remaining oil.

Scatter the crumbled cooked sausage evenly over the ricotta-dotted dough. Distribute the caramelized onions evenly across the pizza, tucking some toward the edges but avoiding overloading any one spot.

Crumble 4 oz gorgonzola dolce into small chunks and dot over the pizza, spacing pieces to create pockets of creamy blue cheese as it melts.

Sprinkle 1 teaspoon red pepper flakes evenly over the pie for a background heat (adjust to taste).

Slide the pizza (on the peel or using parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) until crust is blistered and golden and cheeses are melted and bubbly, 8–12 minutes depending on oven and stone temperature. Rotate pizza halfway through baking for even color.

Remove pizza to a cutting board. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle with 1 tablespoon chopped fresh basil or parsley and finish with 1/4 teaspoon flaky sea salt. Let rest 2 minutes to settle the cheeses.

Slice into 6–8 slices and serve hot.