2 large cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes or tomatoes packed in puree, chopped coarse
2 red or yellow bell peppers, halved, cored, seeded, and cut into thin strips
Salt and ground black pepper
1/2 cup shredded fresh basil leaf
4 ounces shredded mozzarella cheese (1 cup) into bite size pieces
1 1/2 teaspoons olive oil
1. Heat garlic with oil in saucepan over medium heat. When garlic starts to sizzle, add tomatoes. Simmer, uncovered, until sauce is thick enough to mound on spoon, about 15 minutes. Season to taste with salt and pepper. Makes a lot; freeze for future use.
2. Put sausage and 1/4 cup water in medium-large skillet. Cook over medium-high heat until water evaporates and sausage cooks through and browns, about 7 minutes. Remove sausage with slotted spoon. Add enough oil so that amount in skillet equals about 1 tablespoon. Add peppers and sauté until softened slightly, about 5 minutes. Season to taste with salt and pepper. Remove and set aside.
3. Top pizza dough with a portion of sauce. Scatter a half of sausage pieces, peppers, and mozzarella on pizza.
4. When cooked, sprinkle with basil, a little kosher salt, and a drizzle of olive oil.
Enough topping for 2 medium-sized pizzas and a lot of sauce.