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Source: Food and Wine Quick from Scratch

Sun-Dried Tomato, Sausage, and Fontina Pizza
Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 pound sweet Italian sausage, casings removed
2/3 cup oil-packed sun-dried tomatoes, drained, chopped, plus ¼ cup of the oil
2 12-inch prebaked pizza shell
1/2 pound Fontina cheese, cut into thin slices
1/4 cup Grated Parmesan cheese




Heat the oven to 450 degrees. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.

Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.

Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.


Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage’s fennel and the fontina.


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