Recipes Sausage-and-Olive Pizza with Capers and Pecorino Sardo Be the first to rate & review! 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. By Thomas McNaughton Thomas McNaughton Instagram Named one of Food & Wine's Empire Builders in 2012, star chef Thomas McNaughton is the co-founder and CEO of the San Francisco-based Flour + Water Hospitality Group, which operates Flour + Water, Penny Roma, Flour + Water Pasta Shop, and Trick Dog. Food & Wine's Editorial Guidelines Updated on December 4, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 25 mins Total Time: 1 hrs Yield: 1 10-inch pizza Ingredients One portion Perfect Neapolitan Pizza Dough 1/3 cup 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 Directions 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. Rate it Print