We have a pizza oven at our home here in Michigan and our farmhouse in Umbria, Italy. My husband is the pizzaiola, though, so when he is away from home and I am craving pizza, I make it in my kitchen oven. To get the best results when making pizza in the oven, I find it best to preheat the oven at its highest temperature. I have used a pizza stone in the past, but I left my stone in Florida, so instead, I use a pizza pan with holes in it, often called a smart pan. These holes ensure that the pizza’s bottom will crisp up correctly, and I have had great results using these pans.
For the best pizza, you need good dough and top quality ingredients. My favorite pizza dough recipe uses half all-purpose flour and half pizza flour (also known as tipo “oo”) and replaces some of the water with white wine. This dough has never failed me and is my go-to pizza dough, whether we are using our outdoor pizza oven or my regular kitchen oven. You could also buy your pizza dough if you want to simplify things. Don’t worry; I won’t judge!
I love playing around with my pizza toppings and am always trying something new. This pizza came about as I had some leftover Brussels sprouts from dinner the night before. I sautéed some crumbled Italian sausage meat to combine with my sprouts and used this combination for my pizza. When it comes to sauce, I prefer a fresh-tasting tomato sauce that is barely cooked. My Quick and Easy Tomato Sauce is perfect for pizza!
Deborah Mele 2021
- 2 Individual Pizza Dough Balls - At Room Temperature (About 9 Ounces Each)
- 1 Cup Quick & Easy Pizza Sauce
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Cups Diced Mozzarella
- Coarse Sea Salt
- 3 Cups Roasted Brussels Sprouts, Halved
- 2 Cups Cooked Crumbled Sausage Meat
- Heat the oven to its highest setting (Usually 500 degrees F.) with a pizza stone placed on the middle shelf if you have one.
- To prepare the dough, press each dough ball into a flat disk on a lightly floured counter or bread board.
- Using your fingers and knuckles carefully, press the dough out into a 12 to 14 inch circle.
- Place the dough onto a baking peel lightly coated with cornmeal or flour, or a metal pizza pan.
- Brush the outer 2 inches of the dough with the olive oil.
- Brush each pizza half with half the tomato sauce.
- Scatter the mozzarella cheese on each pizza.
- Divide the Brussels sprouts and crumbled sausage meat between each pizza.
- Sprinkle with a little coarse sea salt, then bake each pizza for about 15 to 20 minutes or until the pizza is brown and bubbly turning the pizza halfway if needed for it to bake evenly.
- Cool 5 minutes and then slice and enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 2976Total Fat: 206gSaturated Fat: 78gTrans Fat: 1gUnsaturated Fat: 106gCholesterol: 397mgSodium: 6313mgCarbohydrates: 155gFiber: 15gSugar: 21gProtein: 127g