Fumare Recipe

Cook sausage

Preheat a medium skillet over medium heat. Remove the hot Italian sausage from its casing and crumble into the skillet. Cook, stirring and breaking up pieces, until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate lined with paper towel to absorb excess fat. Reserve 1 teaspoon of rendered fat in the skillet for sautéing vegetables (or use 1 tsp olive oil).

Sauté vegetables

To the same skillet over medium heat, add the reserved fat or 1 tsp olive oil. Add the thinly sliced onion and red bell pepper. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Taste and season lightly with a pinch of salt and a few grinds of black pepper. Remove from heat and set aside to cool slightly.

Prepare pepperoncini

Drain jarred pepperoncini and slice crosswise into 1/4-inch rings if not already sliced. Set aside.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round. Transfer the dough to a piece of parchment (for stone) or to the prepared baking sheet.

Brush the outer 1/2-inch of the dough lightly with 1 tsp olive oil to promote a golden crust.

Spread 3 tablespoons of pizza sauce evenly over the dough, leaving the oiled rim exposed.

Evenly distribute the cooked crumbled sausage over the sauced dough.

Scatter the sautéed red bell pepper and onion across the pizza in an even layer so each slice will get vegetables.

Disperse the sliced pepperoncini rings over the pizza; adjust amount to heat preference (use all for tangy heat, use fewer for mild).

Combine the fontina (1.5 cups) and optional mozzarella (0.5 cup) and sprinkle evenly over the toppings so cheese covers most of the surface.

Finish with 1/4 tsp freshly ground black pepper and, if desired, 1/4 tsp red pepper flakes for extra heat.

Slide the pizza (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) until the crust is golden and crisp and the cheese is melted and bubbling, 9–12 minutes depending on oven and stone. Rotate halfway through for even browning if needed.

Remove pizza from oven and let rest 2–3 minutes. This helps the cheese set slightly for cleaner slicing.

Slice into 6–8 wedges and serve warm. Offer additional pepperoncini on the side if guests want more tang/heat.