Ingredients
16 ounces Italian sausage links, hot or sweet
olive oil, for sauteing and brushing over top
1 onion, diced
1 bell pepper, diced
1 teaspoon oregano
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
1 can black olives, chopped
2 + 2/3 cups tomato sauce
2 + 2/3 cups mozzarella cheese, shredded
1 pound pizza dough, recipe to follow, or store-bought
olive oil, for brushing over top
Parmesan cheese, for sprinkling over top
Pizza Dough:
2 + 1/2 cups all-purpose flour, plus more for dusting
1 teaspoons sugar
2 and 1/2 teaspoons active dry yeast
1 cup warm water
2 teaspoons olive oil
1 teaspoon salt
Preparation
Preheat oven to 400. Grease 9x13 baking pan & add sausage. Roast for 25 minutes or until cooked through. Remove to cutting board. When cool enough to handle, cut into thin slices.
To a large skillet add enough oil to thinly coat bottom, add onion and green pepper. Saute until tender. Add oregano, salt, pepper and sausages, combine well & remove from heat.
On floured counter top or cutting board divide dough into 4 pieces, stretch or roll out with a rolling pin into circles an inch or two larger than ramekins.
Grease 4-10 ounce oven-proof ramekins including outer rim. Add 1/3 cup sauce to bottom of each, followed by 1/3 cup mozzarella. Divide sausage mixture evenly between them. Cover with 1/3 cup sauce, followed by 1/3 cup cheese. Divide olives evenly . Place dough circles over top & stretch over sides pressing down to seal.
Brush tops with olive oil & sprinkle with Parmesan. Cut slits in top for steam to escape. Bake 20-25 minutes until tops are golden brown. Let set for 5 minutes before serving
Pizza Dough
- Dissolve yeast in 1/2 cup warm water & add sugar. Place in warm spot for a few minutes then check to make sure yeast is active. It should be bubbly - leave it until it has doubled in size, about ten minutes.
2.In large bowl add flour & make a well in middle for the yeast mixture & water. Add other 1/2 cup of warm water, oil, the yeast mixture & salt. Stir until everything is incorporated & start working dough using your hands. Knead dough on floured board until smooth & elastic, three minutes.
Place dough in well-oiled bowl & cover with saran wrap or thin kitchen towel. Set in warm place to rise, about 1 ½ hours or until dough is doubled in size.
Punch down & knead dough again for a few minutes on a floured board. Use your hands/fist to stretch dough to fit your pizza pan, if you have trouble stretching the dough let it relax for ten minutes.
