Smoky Sausage and Burrata Pizza

Place your pizza stone in the oven and preheat to 450 F.

Split the pizza dough in half. Taking half of your pizza dough, shape it into a pizza crust and lay it flat on a pizza peel that has been dusted with cornmeal. Set aside.

In a large saute pan, add the sausage. Heat over medium-high heat and cook until just browned on all sides, about 2-3 minutes. Add the onion, and cook for an additional 8-10 minutes or until the sausage is cooked through and the onions are tender. Add the garlic and cook for an additional 1-2 minutes. Season with salt and pepper.

Lower the heat to medium, and add the tomato paste. Coat the sausage mixture with the tomato paste and cook until it turns a deep red color. Slowly stir in the chicken broth, and stir or whisk until smooth. If you find that the sauce is too thin for a standard pizza sauce, add tablespoons of tomato paste until it reaches your desired consistency. It will thicken as it sits. If you find the sauce to be too thick, add tablespoons of chicken broth until it reaches your desired consistency.

Reduce the heat to medium-low. Add the basil, sugar, chipotle chili powder, oregano and crushed red pepper. Stir to combine. Adjust seasoning to taste. Reduce the heat to low and keep warm on the stove until you are ready to use.

Spoon about a cup of the tomato sauce onto your prepared pizza dough in an even layer. Sprinkle half of the mozzarella cheese on top. (See directions below if you wish to bake the pizza with the burrata on top).

Slide the pizza into the oven on the heated pizza stone and bake for 6-7 minutes or until the edges are brown and the top is bubbly. Remove pizza from oven with a pizza peel and leave the stone in the oven.

Place 4 balls of the burrata on the cooked pizza. Break open each one with a knife. Top with micro greens and crushed red pepper.

Repeat for the remaining portion of dough and topping ingredients. Eat immediately and enjoy!

Please note: You may bake the pizza with the burrata on top. Be forewarned, that it tends to ooze and you may have a mess on your hands. If you do choose to bake the pizza with the burrata, my recommendation would be to place one ball in the center of the pie and slice it open. It should ooze just enough and get extra melty. Then you can add the rest of the burrata after you pull it out of the oven.