Sausage-and-Olive Pizza with Capers and Pecorino Sardo

ACTIVE: 25 MIN
TOTAL TIME: 1 HR
SERVINGS: one 10-inch pizza

Thomas McNaughton gives classic sausage-and-olive pizza a tangy twist by adding piquant capers and pecorino sardo, a firm sheep’s milk cheese from Sardinia.

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One portion Perfect Neapolitan Pizza Dough
1/3 cup Perfect Pizza Sauce
2 ounces uncooked Italian sausage, casing removed and meat crumbled
1/4 cup pitted and halved Gaeta olives
1 teaspoon chopped capers
1/2 teaspoon chopped oregano
1/4 cup shaved Pecorino Sardo cheese

Set a pizza stone on a rack in the top third of the oven. Preheat the oven to 500° for at least 45 minutes. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the crumbled sausage, olives, capers, oregano and pecorino cheese.
Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.

Sausage-and-Olive Pizza with Capers and Pecorino Sardo

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