Grinder (spicy) (gf) Recipe

Prepare oven and dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly oil a sheet of parchment or a pizza pan. Stretch or roll the gluten-free pizza dough into a 12-inch round (or rectangle to fit your pan) on the parchment/pan, leaving a slightly thicker edge for the crust. Brush the surface lightly with 1 tablespoon olive oil to help prevent sogginess.

Make a simple spicy pizza sauce: in a small bowl combine 1 cup crushed tomatoes, 2 tsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper and 1/2 tsp red pepper flakes. Stir until smooth and taste-adjust for salt or heat. Spread the sauce evenly over the prepared dough leaving a 1/2-inch border for the crust (about 3/4 to 1 cup of sauce depending on preference).

Cook the sausage: if your Fair’s Best™ Grinder (spicy sausage) is raw, crumble or slice and cook in a skillet over medium heat until browned and cooked through, about 6–8 minutes. Drain excess fat. If pre-cooked, warm briefly in the skillet or use as-is.

Assemble toppings: sprinkle 2 cups shredded mozzarella evenly over the sauce. Distribute the cooked spicy sausage over the cheese. Scatter 1/2 cup thinly sliced red onion and 1/2 cup thinly sliced green bell pepper across the pizza. Arrange 1 thinly sliced jalapeño (remove seeds for milder heat) and 1/4 cup sliced banana peppers evenly. If using, sprinkle 2 tbsp grated parmesan over the top.

Bake the assembled pizza in the preheated oven on the hot stone or pan for 10–14 minutes, or until the crust is golden at the edges and the cheese is bubbly and beginning to brown. Baking time may vary with oven and thickness of crust — check at 8 minutes and monitor closely.

Remove pizza from oven and transfer to a cutting board. Drizzle 1 teaspoon olive oil over the top, sprinkle 1/4 tsp crushed red pepper flakes, and add freshly ground black pepper and salt to taste. Tear and scatter fresh basil leaves over the pizza if desired. Let rest 2–3 minutes, then slice and serve.