1 recipe Pizza Dough
½ cup Pizza Sauce
1 pound Spicy Italian Sausage, casings removed
8 ounces Goat Cheese, crumbled
1 cup diced fresh Tomatoes
2 Tablespoons chopped fresh Basil
½ cup grated imported Provolone cheese
Pizza al Formaggio Caprino
Makes 2 14" Pizzas
Prepare the Pizza Dough. Prepare the Pizza Sauce.
Fry the sausage meat in a skillet over medium high heat, breaking it up with a wooden spoon, until it is nicely browned and cooked through, 5-6 minutes. Drain and set aside.
Preheat the oven to 500 degrees. If you are using a pizza stone, place it on a lower shelf and preheat it with the oven. If you are using pizza pans, arrange the racks near the center of the oven. Pat or roll one piece of dough into a 14" round. Place the thin round onto a wooden pizza peel or pizza pan generously dusted with flour or cornmeal. Spread evenly with ¼ cup sauce. Sprinkle with the half of the cooked sausage, goat cheese, diced tomatoes and basil. Top with ¼ cup of grated Provolone cheese.
If you are using a pizza stone, slide the pizza directly on to the preheated stone and cook the pizzas one at a time. Alternately, simply place the prepared pizza in its pan on a middle rack. Bake the pizzas in the preheated oven for 8-10 minutes, until brown, crisp and bubbly. Remove the pizza from the oven, let rest for 1-2 minutes and then slice into wedges and serve. To make a second pizza, repeat the steps with the remaining ingredients.