Pizza? Who doesn’t love pizza? One of the wondrous things about pizza is how versatile it is. You can have it with tomato sauce, cheese and pepperoni. Olive oil, fresh mozzarella, sliced tomatoes and fresh basil. Spicy shrimp, pepper jack and cheddar cheeses with sauteed onions and peppers. Pesto, mozzarella, hot peppers and sausage.
Well, I tried a new combination the other day that was out of this world. It was so beloved that He Who Must Be Fed and two of his offspring ate it all up. (They let me have a couple of pieces.) I mean all of it. No leftovers. The recipe is from Crisco.
- Two ready-made pizza crusts
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 1/2 pound spicy Italian sausage
- 1 red bell pepper, cored, sliced in half lengthwise
- 1/2 large red onion, peeled, cut into 1/2-inch thick wedges
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 cup goat cheese, crumbled
- 2 plum tomatoes, halved, seeded, chopped
- 1/2 cup chopped green onions
Heat your oven to 375°. Whisk together the olive oil, vinegar, garlic and rosemary. Pour half of the marinade in a small bowl, cover and refrigerate. Spray your grill grate with no-stick cooking spray and heat your grill. Brush your sausage, red pepper and onion with remaining marinade; sprinkle with salt and pepper.
Grill until sausage is cooked through and peppers and onion are slightly charred and crisp-tender, turning and basting occasionally with marinade to within 5 minutes of being done, about 12 minutes for sausages and 8 minutes for vegetables. Discard any remaining marinade.
Transfer to cutting board and cut sausages into 1/2-inch pieces and peppers into thin strips.
Sprinkle each pizza crust with 1/2 of mozzarella and Parmesan cheeses. Top each with 1/2 of sausage, peppers and onion, then with 1/2 of the goat cheese, tomatoes and green onions. Remove bowl of marinade from refrigerator; drizzle over the pizzas.
Bake 8 to 10 minutes, until cheeses are melted and crusts are golden brown.
What made this so incredibly delicious was the mix of different flavors that came together so perfectly: the sweetness of the red peppers and onions, the spice of the sausage, the creaminess of the mozzarella, and the tang of the balsamic vinegar.
If you try it, let me know if you loved it, too. I’m betting on it.
Full-recipe disclosure: My man isn’t a fan of goat cheese, so I skipped it and doubled up on the mozzarella.