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Ingredients

• One par-baked pizza crust (recipe follows)
• 3 ounces sweet or hot Italian sausage (about 1/2 large link), casing removed
• Peppers
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, slivered
• 1 teaspoon salt-packed capers, rinsed and soaked overnight in cold water (change the water often)
• 1 teaspoon balsamic vinegar
• Maldon or other flaky sea salt
• Generous pinch of hot red pepper flakes, or to taste
• 2 1/2 medium piquillo peppers, drained well and quartered lengthwise
• 1/4 cup Pom strained tomatoes
• 1/4 cup shredded fresh mozzarella
• 1/4 cup shredded cacio di Roma
• 1 1/4 cups warm water (95F)
• One 1/4-ounce package active dry yeast
• 1 1/2 teaspoons sugar
• 3 1/2 cups '00' flour
• Scant 2 tablespoons salt
• 1/4 cup extra virgin olive oil
• Semolina for dusting

Description

Serious Eats