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Ingredients |
|
1 |
12" - diameter crust
baked cheese pizza crust, such as Boboli* |
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1 |
tbsp. olive oil, extra
virgin |
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1 |
cup red pizza sauce of
choice |
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1 |
pound Isernio lamb
sausage, casings removed |
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1/3 |
cup roasted red bell
pepper strips, canned or homemade |
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15 |
each Kalamata olives,
pitted |
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1/3 |
cup sun-dried
tomatoes, julienne, packed in oil, drained |
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1-1/3 |
cup (approx. 5 ounces)
feta cheese, grated or crumbled |
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1 |
tbsps. fresh oregano
or 1 tsp. dried, crumbled
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Method |
 Sauté
sausage in heavy medium skillet over medium heat until
cooked through, crumbling sausage with a spoon, about 10
minutes. Using slotted spoon, transfer all sausage to paper
towels and drain. |
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Preheat
the oven to 475 degrees F. Place crust on a large baking
sheet. Brush with olive oil. Spread pizza sauce over crust,
out to within ¼” of the crust’s edge. |
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Evenly
sprinkle sausage crumbles over surface of pizza. Do the same
with the red pepper strips, olives and sun-dried tomatoes. |
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Sprinkle
the feta cheese evenly over entire surface of pizza.
Sprinkle cheese with oregano. |
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Bake
pizza until crust is golden and mozzarella bubbles, about 15
minutes. Transfer to a cutting board. Cool for 5 minutes
before cutting into wedges. |
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*If making your own dough and crust, the
procedures and cooking times will be the same. Serves 4 as
an entrée or 6 as an appetizer. |
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