Ingredients:
- Pizza dough
- Fontina cheese
- Mozzarella cheese
- Castelvetrano olives
- Spicy Italian sausage
- Chili oil
- Olive oil
- Lemon zest
- Optional: Caramelized onions
Preheat oven to 500 degrees. Brown the sausage in a skillet until brown on each side and almost cooked through. The sausage will finish cooking through once in the oven. Shred your fontina and slice your mozzarella. Slice your olives in half lengthwise. Zest your lemon.
*If making caramelized onions, allow the onions to caramelize in a pan with butter for about 10 minutes.
Assemble your pizza! Drizzle some olive oil over the dough and start to layer the pizza with the fontina and mozzarella. Sprinkle the olives and sausage over the cheeses. Add the onions if you are using the caramelized onions. Sprinkle more cheese to your liking before placing in the oven. Bake the pizza for about 10 minutes and then check on it. All ovens are different so see where the pizza is at around 10 minutes and then gauge how much longer it needs to cook for depending on how crispy you’d like it.
Before serving, let sit for a minute or two and then sprinkle lemon zest and drizzle chili oil over the pizza. Pair this pizza with the 2016 Eraldo Borgogno Barolo and enjoy!
