[PROTEIN DOUBLE ITALIAN PORK SAUSAGE] Sausage Supreme Pizza

• Once dough has rested 20 minutes, working with one dough ball at a time, carefully press and stretch dough into a rough rectangle (the dough is stretchy and the shapes won’t be perfect—that’s OK!). TIP: If needed, use a rolling pin to help roll out dough.

• Cover with a clean kitchen towel and let rest 12 minutes more (this will make the following step easier!).

Lightly coat a baking sheet (two sheets for 4 servings) with a drizzle of olive oil. Roll dough on baking sheet to coat all over with oil. Place dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

• While dough rests, core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.

Cover with kitchen towel and rest 12 minutes more (this will making the following step easier!).

• Remove sausage* from casing if necessary; discard casing.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until beginning to soften, 2-3 minutes. Season with salt and pepper. Add sausage and half the Tuscan Heat Spice (all for 4 servings); cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are softened, 4-6 minutes.

• Once dough has rested 12 minutes more, reshape each piece into a rough rectangle by gently pulling the corners. Spread dough with as much marinara as you like; sprinkle with mozzarella. Top with as much sausage and veggie mixture as you like.

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