The last time I had a boyfriend, I introduced him to my mom over pizza. Homemade pizza. I actually made three different kinds that day, because… pizza. And Martha Stewart’s Sausage, Arugula and Parsley pizza was one of them and it was supremely delish!
- 6 ounces of sweet Italian sausage (or spicy, if you’re up for it)
- 1 tablespoon, plus 1 teaspoon of extra virgin olive oil
- 3/4 pound of store-bought pizza dough (don’t be afraid of the Pilsbury wheat)
- 3 whole peeled canned tomatoes, crushed
- 1 tablespoon of tomato paste
- 2 cloves of garlic, finely chopped
- Coarse salt
- 1/4 teaspoon of red pepper flakes (or two, or three)
- 4 ounces of fresh mozzarella, thinly sliced
- Preheat the oven to 500 degrees. Remove the sausage from casings, saute over high heat, until just cooked through: 3-4 minutes. Break into bite-sized pieces.
- Brush a 12-inch cast iron skillet with 1 teaspoon of the oil. Press dough into the skillet, so it’s flat and reaches to all of the edges. If you don’t have a cast-iron skillet, prepare a baking sheet and follow baking instructions on the dough package once the toppings are on the pizza.
- Combine tomatoes, tomato paste, garlic, 1 tablespoon of oil, 1/2 teaspoon of salt, and red pepper. Spread over the dough.
- Cook (in the skillet) over medium-high heat until bottom is golden brown, 3-4 minutes, before transferring to the oven to bake for 3 minutes. Scatter the mozzarella and sausage on top; continue baking until edge of crust is golden brown, about 8 minutes. Garnish with parsley, arugula, and Parmesan.