Thick-Crust Sausage Pizza

Cuisine, June 1979

1 hour — 1 Servings

Ingredients

		pizza dough
1	clove	garlic (minced)
1	tablespoon	olive oil
56	ounce	italian-style plum tomatoes (about 2 large cans - drained, seeded, chopped)
1 1⁄2	teaspoon	dried oregano leaves
1⁄2	teaspoon	salt
1⁄2	teaspoon	dried basil leaves
1⁄4	teaspoon	orange peel (grated)
1⁄4	teaspoon	pepper
3	tablespoon	unsalted butter
1	clove	garlic (minced)
1⁄2	pound	mild italian sausage with fennel (casing removed)
1⁄4	cup	olive oil
1⁄4	cup	parmesan cheese (grated)
12	ounce	mozzarella cheese (shredded)

Instructions

Make Pizza Dough [1].

Heat coals in grill until oven thermometer placed on rack in covered grill registers 450F, or heat gas or electric grill to high. Place six 6 x 6-inch earthenware baking tiles or a pizza stone on rack. Cover grill; heat tiles 30 minutes.

Meanwhile saute 1 clove garlic in 1 tablespoon oil in large skillet until soft, about 2 minutes. Stir in tomatoes, oregano, salt, basil, orange peel and pepper. Simmer over medium heat, stirring occasionally, until all liquid evaporates, about 25 minutes. Swirl in butter; reserve. Brown 1 clove garlic and the sausage in small skillet, breaking sausage into small pieces; drain well; reserve.

Turn pizza dough out onto well-floured nonstick baking sheet or pizza paddle; pat with floured hands into 12 x 16-inch oval (or 14-inch circle if using stone). Sprinkle dough with 3 tablespoons of the oil. Spread reserved tomato mixture over dough, leaving 1-inch border around edge. Spoon sausage mixture over tomato mixture. Sprinkle with Parmesan then mozzarella cheese. Drizzle remaining oil over cheese.

Carefully loosen pizza from pan with spatula and slide onto center of heated tiles or pizza stone. Bake in covered grill until cheese melts and crust is brown, 20 to 30 minutes.