Cook The Book: Pizza With Sausage & Peppers

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One par-baked pizza crust (recipe follows)

3 ounces sweet or hot Italian sausage (about 1/2 large link), casing removed


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 Pomì strained tomatoes

1/4 cup shredded fresh mozzarella

1/4 cup shredded cacio di Roma

1 1/4 cups warm water (95°F)

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

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