The Roman Harvest Sausage & Vine

How to Make It

1. 1Preheat your oven with a pizza stone or steel inside to 500°F (260°C) for at least 45 minutes.
2. 2Hand-stretch your dough to a 12-inch circle on a floured surface or parchment paper.
3. 3Spread a thin layer of the Tomato/Marinara sauce from the center outward.
4. 4Evenly distribute the Mozzarella cheese across the sauce, ensuring good coverage.
5. 5Remove the casing from the Italian Sausage and pinch small, nickel-sized raw chunks onto the pizza; they will cook and release oils into the cheese during the bake.
6. 6Thinly slice the Fresh Tomatoes and pat them dry with a paper towel before layering them evenly across the top.
7. 7Slide the pizza onto the hot stone/steel and bake for 8-10 minutes until the crust is golden-brown and the cheese is bubbling.
8. 8For the final 60 seconds, switch the oven to the broiler setting to achieve a slight char on the sausage peaks and tomato edges.
9. 9Remove from the oven and allow the pizza to rest for 2 minutes on a wire rack to prevent steam from softening the bottom crust.