Chicken Sausage Supreme Pizzas

• While dough rests, halve, peel, and thinly slice onion. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and slice mushrooms into 1⁄2-inch-thick pieces (skip if your mushrooms are pre-sliced!). • Heat a large drizzle of oil in a large pan over medium- high heat. Add onion, bell pepper, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 2-3 minutes. • Add sausage; cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are softened, 4-6 minutes.

• Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough. • Cover dough with a clean kitchen towel and let rest 15 minutes (this will make stretching into a larger shape even easier!).

• Using floured hands, press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. • Spread each piece of dough with as much marinara as you like; sprinkle with mozzarella. Top with as much sausage and veggie mixture as you like. Drizzle or brush edges of dough with olive oil.

• Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)