Ingredients
Pizza Dough
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Pizza Dough from Fig & Gorgonzola Pizza
Pizza Sauce
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1 can (28 oz) San Marzano peeled tomatoes
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3 oz tomato paste
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2 Tbsp Lucero Coratina EVOO
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2 garlic cloves, chopped
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1 tsp Jacobsen Italian Seasoning—or more to your taste
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1 tsp sugar—or more to your taste
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Red pepper flakes to your taste (optional)
Pizza Toppings per 14" pizza
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4 oz grated mozzarella
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2 oz sweet Italian sausage, taken out of the casing and broken into ½ inch pieces
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7 slices of marinated artichoke hearts
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3 medium crimini mushrooms, sliced
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1 scallion (green onion), thinly sliced
Directions
Pizza Dough
Please see the instructions on the Fig & Gorgonzola page
Pizza Sauce
Puree the tomatoes in a processor or food mill until almost smooth, leaving some texture
Iin a saucepan heat the EVOO until just shimmering and add the garlic. Sauté for about 1 minute until fragrant, but not browned.
Add the tomatoes and all other ingredients. Cook uncovered until the sauce is thick. Hint: draw your wooden spoon across the bottom of the sauté pan—you should see the bottom of the pan clearly for a few seconds before the sauce fills the void.
Taste and adjust for sugar and seasoning. The result is a bright acidic sauce as a foil for the toppings versus a more complex stock enriched sauce.
Assembly
Prepare the dough as before, and apply a very thin layer of sauce on top. Be aware that if you lay the sauce on too thick, it can overheat and burn your mouth!
Scatter the grated mozzarella on top of the sauce, then arrange the sausage, artichoke hearts, and sliced mushrooms as desired. Finish with a sprinkle of sliced scallions.
Bake at 500℉ for 10 to 15 minutes or until edges of the dough are puffed and well browned and cheese has browned. Rotate half way to insure even browning.
Recipe Note
This sauce can be stored in the refrigerator for up to 2 weeks.
