This is an incredibly rich pizza. I definitely suggest making a thin crust, and using light to moderate amounts of cheese. A side salad with a vinaigrette dressing will also help lighten up the meal. As for the crust, use your favorite recipe, but I’d steer clear of 100% whole wheat, or the store-bought Boboli shells, as both are dense, and will only weight down the pizza even more. Use the highest quality Sweet Italian sausage you can find. Don’t use ground sausage, or breakfast sized links. Neither will produce very good results. In my humble opinion… I’ve used Trader Joes brand, and also Johnsonville, which weren’t too bad, but if you have a nearby butcher shop, check it out. Look for them with the Brats. Red potatoes are less starchy than other types, so I’d stick with them. I also think the Fontina works beautifully here. If you can’t find Fontina, try a mild to medium white cheddar.
And yes, I know, I make a lot of pizza!
- 1 tbsp. butter
- 3-4 tbsp. olive oil
- large grain sea salt
- 1 tbsp. fresh thyme
- 2 tbsp. fresh parsley, chopped
- 4 garlic cloves, chopped
- Sauté garlic and herbs in butter and olive oil until fragrant. Keep warm.