Smoked Sausage Pizza

Name: Smoked Sausage Pizza
Cuisine: American
Ingredients: 2 uncooked Italian sausages, about 4 ounces each; Extra-virgin olive oil; ¾ cup grated mozzarella cheese, at room temperature; ½ cup freshly grated Parmesan cheese, at room temperature; 1 garlic clove, minced; 2 tablespoons minced fresh basil or 1 tablespoon dried basil; 2 tablespoons minced fresh basil or 1 tablespoon dried basil; ½ teaspoon dried oregano; ½ teaspoon crushed red chile flakes; Just About Perfect Pizza Crusts; 3 small red-ripe Roma or other plum tomatoes, sliced thin; 3 small red-ripe Roma or other plum tomatoes, sliced thin; Handful or two of sliced green or black olives (optional); Handful or two of sliced green or black olives (optional)

Preparation info

Makes
2
thin-crusted 10- to 11 inch pizzas

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

It almost sounds too simple, but get a good, spicy sausage and you’ll end up with a marvelous pizza. If you want more on top, consider the addition of smoked mussels or clams. We use sliced fresh tomatoes on the pizza instead of a customary tomato sauce, which tends to undercut the flavor of many smoked ingredients.

Ingredients

2 uncooked Italian sausages, about 4 ounces each
Extra-virgin olive oil

Americas
United States
Pizza

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Coat the sausages with oil and transfer them to the smoker. Smoke until cooked through and still juicy, 1 to 1¼ hours. Slice into thin rounds. Keep warm, or bag and refrigerate for later use.
Preheat the oven to