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Spicy Chicken Sausage Pizza with Smoked Cheeses

Rebecca Haley-Park
Juicy chicken sausage and smoky, creamy chèvre star in this pie that brings the heat.
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Ingredients
  

TOMATO SAUCE

  • Makes 3 servings You’ll need only one serving for this pizza.
  • 1 28- ounce can San Marzano diced tomatoes liquid drained
  • 1 clove garlic
  • ½ tablespoon salt
  • Red pepper flakes to taste
  • Pinch sugar

PIZZA

  • 1 8- inch link spicy chicken sausage
  • Flour for dusting
  • ½ recipe Overnight Pizza Dough
  • 1 serving Tomato Sauce
  • 4 ounces smoked mozzarella grated
  • ½ cup chopped pepperoncini seeds and stems removed
  • 4 ounces soft smoked goat cheese, such as Westfield Farm’s Hickory Smoked Capri

Instructions
 

  • TOMATO SAUCE: Purée tomatoes in a food processor with garlic, salt, red pepper flakes, and sugar. Set aside.
  • PIZZA: Heat oven to 500°F. Heat a medium skillet over medium heat. Remove sausage from casing, crumble, and sauté about 5 minutes, or until lightly browned.
  • Flour an overturned baking sheet. Stretch pizza dough to a 13-by-9-inch rectangle, and transfer to baking sheet.
  • Top dough with tomato sauce, mozzarella, sausage, pepper­onicini, and goat cheese.
  • Bake 10 to 15 minutes, or until the bottom of crust is crisp and brown. Transfer to a cutting board and let cool 5 minutes before serving.