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Pizza with Sausage and Buffalo Mozzarella

Serves 4
Time 45 min
Creamy, super-fresh tasting buffalo mozzarella makes a fabulous topping for this crowd-pleasing pizza. Use a soy-based sausage for a vegetarian version, or replace the sausage with sautéed mushrooms.
Special Diets:
Ingredients
  • 3/4 pound pizza dough, thawed if frozen
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 links (about 7 ounces) fresh Italian turkey or pork sausage, casings removed
  • 1/2 small red onion, cut into thin rings
  • 3/4 cup drained diced canned plum tomatoes
  • 8 ounces buffalo mozzarella or fresh mozzarella in brine, thinly sliced
  • 1/8 teaspoon crushed red chile flakes
  • 1/4 cup basil leaves, sliced if large
Method

Place a baking rack on the lowest level of the oven and preheat the oven to 475°F. Line a large baking sheet with parchment paper or have a 12-inch round pizza pan ready.

Roll dough out on a lightly floured surface to 13-inch round. (If dough begins to pull back or resists spreading, cover it with a kitchen towel, let it rest 10 minutes, and then continue rolling; you might have to do this a few times to get dough thin enough.) Transfer dough to the baking sheet or pizza pan and press back into shape as necessary. Brush surface with 1 teaspoon oil and set aside.

Meanwhile, heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking up large chunks with a spatula, just until no longer pink, about 5 minutes. Transfer with slotted spoon to bowl. Return skillet to heat and add onion. Cook, stirring frequently, until soft, about 3 minutes.

Spread pizza with diced tomatoes, leaving a 3/4-inch border around edge. Top with mozzarella, sausage and onion. Sprinkle with chile flakes. Bake in bottom third of the oven until crust is deeply browned and cheese is bubbling, about 20 to 30 minutes. Let cool slightly and cut into 8 pieces.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 pound pizza dough, thawed if frozen
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 links (about 7 ounces) fresh Italian turkey or pork sausage, casings removed
  • 1/2 small red onion, cut into thin rings
  • 3/4 cup drained diced canned plum tomatoes
  • 8 ounces buffalo mozzarella or fresh mozzarella in brine, thinly sliced
  • 1/8 teaspoon crushed red chile flakes
  • 1/4 cup basil leaves, sliced if large