Lightly grease a 10-12 inch cast iron pan with olive oil and place in oven to preheat.
2 pounds Hot Italian Sausage; casing removed
In a large skillet or cast iron pan, brown the sausage until crispy, about 15 minutes. Remove from heat and allow to cool slightly.
2 pounds Pizza Dough Basic Tomato Sauce
Roll out dough to 18 inches in diameter. Place into the preheated cast iron pan allowing the edges to fall over the sides. Add a few ladles of sauce and cover the bottom of the dough.
Cheese Blend Sweet & Spicy Peppers Hot Italian Sausage Basic Tomato Sauce
Add a layer of Cheese, Peppers, Sausage, Sauce and then more Cheese. Crimp the edges of the dough around the edges of the pan. Bake for 40-45 minutes or until Cheese is bubbly and dough is cooked and golden.
Crispy Shallot Fresh Basil; to garnish
Remove from oven and allow to cool for 10-15 minutes before cutting. Serve warm with crispy shallots and fresh cut basil on top.
3 Bell Peppers; red & yellow; thinly sliced 1 Fresno Chili (thinly sliced) 1/4 cup Balsamic Vinegar 1 1/2 teaspoons Dried Marjoram Salt Freshly Cracked Black Pepper
For Sweet & Spicy Peppers: 1. Heat a large skillet with a few tablespoons of olive oil. Add the Peppers and sauté for 6-8 minutes until mostly soft. Season with Salt and Pepper.
2. Add the vinegar and cook for 2-3 more minutes until peppers are soft and vinegar is thickened. Remove from heat and allow to cool slightly.
1 pound Fresh Ricotta 1 1/2 pounds Fresh Mozzarella; grated 1 cup freshly Grated Parmesan Freshly Cracked Black Pepper
For Cheese Blend: Combine the ingredients in a bowl and stir until evenly combined.
1 cup Flour 1 teaspoon Paprika 1 teaspoon Freshly Cracked Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon Salt; plus more as needed 5 Shallots; thinly sliced into rings Vegetable Oil; for frying
For Crispy Shallots: 1. Preheat oil to 350º F.
2. Whisk together the Flour and spices in a rimmed baking dish. Toss in the thinly sliced Shallots, making sure to break up rings in the mix.
3. Working in batches, fry the Shallots for 1-2 minutes or until golden. Remove with a spider or slotted metal spoon to a paper towel-lined plate. Season with Salt.