Spicy Sausage and Ricotta Pizza
Italian sausage is my favorite meat topping on a pizza. The big debate with sausage is whether you put it raw on a pizza or cooked. I’ve seen both, and here’s my opinion: I prefer the sausage to be cooked. The reason why is that I don’t want any more excess grease on my pizza than needed. By cooking the sausage, you can drain the grease beforehand. This pizza happens to be exceptionally spicy with the addition of calabrese chilies, with the ricotta acting as a “cooling” component.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half for thin crust
- 1 cup tomato sauce
- 2 cups mozzarella shredded
- 8 oz Italian sausage cooked
- 4 tbsp Calabrese chiles finely chopped
- 1/2 cup cherry tomatoes sliced in half
- 1/2 cup whole milk ricotta
Instructions
- Roll out your pizza dough to your desired thickness. Evenly spread out the tomato sauce, leaving a 1/4” edge to the crust. Top with mozzarella. Evenly distribute the sausage, calabrese chilies, and cherry tomatoes. Drop tsp-sized dollops of ricotta all over the pizza.
- Bake in a preheated 475° oven for 12-15 minutes.
