Sicilian Recipe

Make garlic-basil oil

Mince the garlic finely and chop the basil leaves. In a small bowl combine 4 tbs extra-virgin olive oil, the minced garlic, chopped basil, 1 tsp salt, and 1 tsp black pepper. Stir and let sit at room temperature while you prepare toppings so the flavors infuse (10–15 minutes).

Prepare oven and dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. On a lightly floured surface stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer dough to a piece of parchment paper or a lightly floured pizza peel.

Brush base

Using about half of the garlic-basil oil (reserve the rest for finishing), brush the dough surface evenly, leaving a 1/2" (1 cm) border for the crust.

Cook the Italian sausage

In a medium skillet over medium heat, crumble the Italian sausage and cook until browned and cooked through, about 6–8 minutes. Drain excess fat and set the sausage aside on a paper towel-lined plate.

Sauté vegetables

In the same skillet, add 1 tbs of the reserved garlic-basil oil (or 1 tbs olive oil). Add the sliced mushrooms and a pinch of salt, sauté for 3–4 minutes until they release liquid and begin to brown. Add the thinly sliced red onion and cook 2 minutes more until slightly softened. Toss in the spinach and cook just until wilted, about 1 minute. Remove pan from heat and mix vegetables together with the cooked sausage. If sun-dried tomatoes are oil-packed, add them now; if dry-packed, rehydrate by soaking in warm water for 10 minutes, drain, and then add.

Arrange toppings on dough

Spread the sausage-vegetable mixture evenly over the oil-brushed dough, leaving the crust edge clear. Distribute the roasted red pepper slices and sun-dried tomato strips evenly across the surface.

Add cheese

Scatter the shredded or torn fresh mozzarella evenly over the toppings. Sprinkle the grated Parmesan and red pepper flakes if using.

Bake the pizza

Using the parchment or a pizza peel, transfer the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Baking time will vary with oven and stone temperature — watch closely.

Finish and serve

Remove pizza from oven and transfer to a cutting board. Brush the crust lightly with the remaining garlic-basil oil for extra flavor and sheen. Let rest 2 minutes, slice into 8 pieces, and serve hot.