1 T. butter
4 oz. parmesan cheese
4 oz. sliced provolone cheese
8 oz. fresh mozzarella cheese
1 lb. spicy hot sausage, cooked
Additional options:
8 oz. thinly sliced pepperoni
spinach
mushrooms
Pizza Sauce:
2 T. extra virgin olive oil
1 small onion, chopped
1 tsp. minced garlic
1-28 oz. can whole San Marzano tomatoes, crushed
1-6 oz. can tomato paste
2 T. dried basil
2 T. dried oregano
2 tsp. sugar
1 tsp. salt
1/2 tsp. red pepper flakes
DIRECTIONS
Sauté onion and garlic in a saucepan. Combine with the rest of the pizza sauce ingredients and blend in a food processor or an immersion blender until pureed. Cook sauce in a saucepan over medium-low heat for 5 minutes. Reduce heat to low and cook, stirring occasionally, for about an hour. The sauce should thicken but will still be spreadable onto the pizza. *(We also like to use this sauce over spaghetti. To thin, add 1/2-1 c. water)
Preheat your oven to 450 degrees. I like to use a cast iron pan but a 12 inch cake pan or traditional Chicago-style pizza pan is also great to use. Coat the bottom and sides of your pan with melted butter. Sprinkle bottom and sides with fresh parmesan cheese. This will give your pizza a nice crisp crust. Roll out dough and then using your hands, spread out the dough along the bottom and sides of your pan Add a layer of provolone cheese along the bottom and then a layer of fresh mozzarella on top of that. Next add the cooked sausage. You can also add additional pizza toppings. Finish off with large spoonfuls of pizza sauce. Sprinkle top evenly with parmesan cheese. Bake until golden around the edges, about 30 minutes. Let rest for 5 minutes. You can gently lift the pizza out of the pan or just cut a slice out like a pie.
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