Italian Sausage Pizza

Preheat your oven to 475°F (245°C) and place a pizza stone or large baking sheet inside to heat up. Remove the Italian sausage from its casings and break it into bite-sized chunks. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage chunks and cook for 5-6 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the sausage with a slotted spoon and set aside on a plate. In the same skillet with the rendered sausage fat, add the sliced red onion, bell pepper, and mushrooms. Cook for 4-5 minutes until the vegetables are softened and lightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant. Season with salt and pepper, then remove from heat. This step builds incredible flavor by cooking everything in the sausage drippings.

On a lightly floured surface, roll out the pizza dough into a large circle or rectangle, about 12-14 inches in diameter. If the dough springs back, let it rest for 5 minutes and try again - room temperature dough is much easier to work with. The dough should be about 1/4 inch thick for the perfect balance of crispy bottom and chewy texture. Carefully transfer the shaped dough to a piece of parchment paper dusted with cornmeal or flour to prevent sticking. Brush the edges of the dough with the remaining tablespoon of olive oil to help create a golden, crispy crust. Use your fingers to create a slightly raised border around the edges by pinching and rolling the dough - this will help contain the toppings and create that classic pizza crust look.

Spread the pizza sauce evenly over the dough, leaving about 1 inch border around the edges for the crust. Use the back of a large spoon to create an even layer - don't use too much sauce or the pizza will become soggy. Sprinkle half of the mozzarella cheese over the sauce, then evenly distribute the cooked Italian sausage and sautéed vegetables across the surface. Top with the remaining mozzarella and all of the Parmesan cheese. Sprinkle with dried oregano and red pepper flakes for extra flavor and a bit of heat. Carefully slide the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots. Remove from oven and immediately garnish with fresh chopped basil. Let cool for 2-3 minutes before slicing to allow the cheese to set slightly.