Sun-Dried-Tomato, Sausage, and Fontina Pizza
Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas. You can even keep them in the freezer for last-minute meals. If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it. If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it.
This pizza works well with either a white or red wine, but a Pinot Grigio is the best choice to echo the sausage's fennel and the fontina. Pinot Grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed.