The only "problem" we had was that Brian made a basic crust out of an Italian cookbook we have and it was a little smaller than the 14" crust TJ usually uses so we had toppings HEAPED on our little crust. And problems are in the eye of the beholder - that much topping made it a little harder to eat with our bare hands but also made it extremely filling and flavorful.
The sauce is definitely a simple and delicious sauce that we'll no doubt use again and an added bonus was that we had 95% of these ingredients in the cupboard so really just had to buy the sausage and peppers.
ITALIAN SAUSAGE AND THREE PEPPER PIZZA
Source: TJ and Dale
Sauce (makes enough for two pizzas - can be stored in fridge for 5 days or freezer for up to 2 months)
1 can diced tomatoes - 1 can tomato paste - 1 1/2 T. olive oil - 2 T. chopped fresh basil (or 2 tsp dried basil) - 1 1/2 tsp. dried oregano - 1 1/2 tsp. sugar - 1/2 tsp. minced garlic - 1/4 tsp. table salt
Mix all ingredients. Use potato masher to break up the tomatoes.
Pizza
2 T. olive oil - 2-3 bell peppers (only 2 if they're large) of different colors - 1 tsp. minced garlic - 1/2 tsp. dried oregano - 1/4 tsp. cayenne pepper - 1/2 tsp. kosher salt - freshly ground black pepper - 2 mild or hot Italian pork sausages (1/2 lb), cut into slices or broken into small pieces - 2 C. coarsely shredded mozzarella - 1/2 T. freshly grated parmesan
1. Warm the olive oil in a nonstick skillet over medium-high heat. Add all the peppers and saute, stirring frequently, until crisp-tender, about 4 minutes. Add the garlic and all of the spices and saute for another minute. Set aside to cool.
2. Brown the sausage.
3. Spread the sauce evenly over the dough. Spread the peppers and sausage over the sauce. Scatter the mozzarella over the top.
4. Follow the dough instructions for cooking time. Once finished cooking, sprinkle the parmesan over the top.
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