Sausage and Ricotta Pizza with Castelvetrano Olives
The combination of the meaty, briny, vegetal flavors in this pizza hits so many satisfying notes that it is sure to be a hit at your table. The olives, peppers, sausage, and ricotta combine to bring sweet, savory, salty, and creamy notes to this pretty pizza. Bright green and meaty Castelvetrano olives offer a refreshing upgrade from the standard canned black olives served at many pizzerias, and mirror the Mediterranean seasoning in the crumbled Italian sausage generously topping this pizza.
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Recipe Summary
Ingredients
Directions
Basic Pizza Sauce
Simple is best when it comes to tomato sauce. In our many rounds of testing, we tried cooked, raw, canned, and jarred tomato sauces and found the best flavor came from a raw sauce based on Muir Glen Organic Tomato Sauce. Open the can, grate in a little garlic, add a glug of olive oil, and stir in some fresh oregano, salt, and pepper. Spooned onto dough, it has bright acid and sweet-savory flavor that's the star of a cheese pizza and lets other toppings shine.
1 (15-oz.) can Muir Glen; Organic Tomato Sauce
2 Tbsp. extra-virgin olive oil
2 medium garlic cloves, grated on a Microplane
1 1/2 tsp. chopped fresh oregano
3/4 tsp. fine sea salt
1/4 tsp. black pepper
Stir together all ingredients in a bowl. Use immediately, or cover and refrigerate up to 2 days. —Hunter Lewis