Sausage Diavolo Pizza
Love it, almost like we made when I was at home!. Like the ones we made when I was a kid at home with garden fresh tomatoes, garlic onions, but easier to make and great with Johnsonville Hot Italian Sausage. Could be made with mild if someone can not eat the Hot, but just for them. — sbutcher8
- 1 package (19 ounce) JOHNSONVILLE® Hot Italian Sausage Links
- 1 refrigerated dough, rolled out thin
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon dried red pepper flakes
- 5 cloves fresh garlic, peeled and minced
- 3/4 cup onion, chopped
- 12 cherry tomatoes, halved
- 1 long sweet red pepper, cut into rings
- 1 can (14 ounces) crushed tomatoes
- 1-1/2 cups dry white wine
- sea salt and pepper
- 1/2 teaspoon oregano, dried
- 3 tablespoons Italian parsley, chopped
- 1 cup Italian blend shredded cheese
- 1 cup Parmesan cheese, shredded
- other fresh herbs such as basil (optional)
- Position oven rack to center and preheat to 450°F.
- Lightly oil a pizza pan and roll out crust, thin.
- In a large skillet, heat oil and sauté sausage and red pepper flakes until browned. (Always cook sausage to internal temperature of 160°F.)
- Remove from heat, drain fat, cool slightly and chop.
- Add garlic and onion to skillet and cook about five minutes until onion is soft.
- Add cherry tomatoes, canned tomatoes, wine and oregano. Season with salt and pepper to taste.
- Let simmer about 20 minutes, stirring when necessary, until cherry tomatoes are soft and sauce thickens.
- Add parsley and sausage back into skillet. Remove from heat.
- Top pizza crust with sausage mixture, grated cheeses and red pepper slices.
- Bake 8 to 10 minutes.
- Remove from oven, sprinkle with fresh herbs, cut and enjoy!