1/4 cup heavy cream
1/2 teaspoon Fiesta Spices cayenne pepper
Sausage and Peppers:
1 package Wamplers Hot sausage
2 tablespoons Challenge Butter
1 large onion, peeled and thinly slice
1 teaspoon smoked sea salt
1 yellow pepper, seeds removed, cut into rings
1 tablespoon balsamic glaze
1 teaspoon Worcestershire sauce
Pizza:
Maseca for cornmeal
1 lb pizza dough (I make my own, but store-bought is fine)
1½ cups shredded Great Value Mozzarella Cheese
1/2 cup shredded Parmigiano-Reggiano cheese
Fresh basil leaves, coarsely chopped
RECIPE
Preheat oven to 500 degrees with a pizza stone inside. In a small saucepan melt 1 tablespoon Challenge Butter over medium heat; add the tomatoes to the pan along with the vodka; continue cooking until liquid is completely absorbed. Stir in the heavy cream and cayenne and cook over medium-low while preparing the sausage.
In a large nonstick skillet cook the sausage, breaking apart with a wooden spoon, until browned; drain on a paper towel-lined plate. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the onions and salt and cook until golden brown. Stir in the peppers and cook just until tender then add the sausage to the pan. Stir in the balsamic glaze and Worcestershire sauce and cook until liquid is absorbed. Sprinkle a pizza peel lightly with maseca. Spread the dough into a 14-inch circle. Spread the sauce evenly over the dough followed by the sausage and pepper mixture. Scatter the cheeses over then top with basil leaves. Carefully slide the pizza onto the hot stone and cook for 12-14 minutes.