Classic Pizza Margherita

Put a twist on an old favorite with this pizza recipe
courtesy Johnsonville
February 3, 2012
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Classic Pizza Margherita
corutesy Johnsonville


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Put a twist on an old favorite with this pizza recipe. 

MAIN ARTICLE: 
 Pizza, Per Favore!  

Classic Pizza Margherita
Yields 4 to 6 servings.

1 package refrigerated pizza dough
1/4cup extra-virgin olive oil, divided
1 package mild Italian sausage
1/2 medium red onion, minced
1 tablespoon parsley, minced
1 tablespoon garlic, minced
1 tablespoon oregano
8 Roma tomatoes, sliced, divided (save 10 slices for the top)
10 fresh basil leaves, divided
2 cups mozzarella cheese, shredded
1 cup fontina cheese, shredded
Pepper and sea salt
1/2 cup fresh Parmesan cheese, grated

Position oven rack on lowest shelf and heat oven to 425 F. Lightly oil pizza pan. Roll out dough as thin as possible. Let rest 10 minutes.

In small skillet, heat 1 tablespoon oil over medium-high; add sausage and cook until browned. Remove from skillet, cool slightly and coin slice. In same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.

Spread sauce over crust, sprinkle with half the basil, mozzarella, fontina, sausage, remaining slices of tomatoes and finally remaining olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.

Using spatula and oven mitt, slip pizza off pan directly onto oven rack, bake for 2 minutes. Slip pizza back onto pan, remove from oven. Sprinkle with Parmesan cheese and remaining fresh basil. Cut and enjoy. 








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