This is Kevin's go-to homemade pizza. Get ready for a kick of spice!
- Pre-made sourdough dough
- San Marzano tomatoes (one can, peeled)
- Red wine (dry red, such as Chianti)
- Garlic clove
- Fresh basil
- Mozzarella (fresh pre-sliced log)
- Pecorino cheese (shaved)
- Jalapeño pepper (large, fresh)
- Spicy Italian sausage (without casing)
- Olives (green, pitted, fresh)
- Flatten dough as thin as you can without any translucent spots
- Brown the sausage in a pan. Do not completely cook, just get a slight brown exterior.
- In a blender, mix and blend the tomato, pressed garlic, 5 leaves of basil, and a half glass (3 oz) of wine
- Line the outer circumference of the dough with pieces of pecorino cheese
- Spoon some of the sauce (from step 3) to cover the dough with a thin layer, but without covering the cheese-line crust.
- Sprinkle small pieces of the sausage over the sauce.
- Distribute the mozzarella chese on top of the sauce and sausage.
- Cut olives into rings or halves and distribute over the cheese and sauce.
- Cut pepper into rings (or diced) and distribute over cheese. For less spice, remove the seeds and placenta.
- Pre-heat oven for 450-degrees and place preparation on pizza stone
- Start drinking remainder of wine bottle.
- Bake until cooked with golden crust, or until you've had too much wine and need some food.