Sun-Dried Tomato, Sausage and Fontina Pizza

Sun-Dried Tomato Sausage and Fontina Cheese Pizza 

Another unexpected pleasure from our friends at Food and Wine magazine.  This was a weeknight meal, planned for fast preparation and a store-bought Boboli pizza shell.  We were entirely unprepared for the almost smoky flavor of the sun-dried tomatoes in combination with the fontina cheese.  In addition, we were floored by the recipe direction to spread the sun-dried tomato oil on the crust.  It should have been obvious, but I think we’ve been trained by years of fat-content paranoia.  We’ve finally begun to internalize that the fats in extra-virgin olive oil have positive health benefits, and that the flavor component is so great.  This recipe was easy, but it would have been well-worth having anyway.  The recipe makes two pizzas, but we cut it in half to make one.  Enjoy!

Ingredients

  • 1 pound sweet Italian sausage
  • 2/3 cup chopped, drained oil-packed sun-dried tomatoes, reserving 1/4 cup of the oil
  • 2 12-inch storebought pizza shells, such as Boboli
  • 1/2 pound fontina cheese, cut into thin slices
  • 1/4 cup grated Parmesan cheese

Preparation

Heat the oven to 450°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.

Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.

Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.  Here, we used our baking stone, which also serves as a warm serving platter.

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2 Responses to Sun-Dried Tomato, Sausage and Fontina Pizza

  1. purplegirl8 says:

    Okay Nate, I SO have to try this one. Keep em’ comin’ baby!

  2. sister2u says:

    I’m with you purplegirl! This one just looks and sounds FABULOUS!

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