This spicy Chianti pizza sauce will add a kick to any of your favorite pizza toppings!
- 1 ball of pizza dough
- ½ lb sweet Italian sausage, sautéed and crumbled
- 1 ball of burrata
- 3 to 5 leaves fresh basil chiffonade
Chianti Pizza Sauce:
- 1½ tbsp olive oil
- ½ cup yellow onion, diced
- 4 cloves garlic minced
- 2 tsp dried oregano
- ½ tsp red pepper flakes
- ½ cup Chianti wine
- 28 oz can crushed tomatoes
- ½ cup water
- 1 tbsp sugar
- pinch of salt
- Heat the oil in a medium saucepan over medium heat. Add the onions and sautée until translucent, approximately 3-5 minutes. Add the garlic, dried oregano, and red pepper flakes. Stir to combine and cook until fragrant, approximately 1 minute. Add the red wine. Cook to reduce the wine by about half, approximately minutes. Add in the crushed tomatoes, water, sugar, and salt. Stir to combine.
- Reduce heat to low and simmer uncovered for 90 minutes. If the sauce is getting too thick as it cooks, add a little water or wine at a time to maintain desired consistency. Let sauce cool before using. Can be frozen or stored in the refrigerator for up to a week.
- Let dough come to room temperature, and preheat oven to 475°, then flatten dough ball, and stretch out into a 10-12” diameter round.
- Place dough on a pizza peel that has been sprinkled with cornmeal.
- Spoon 1 cup of sauce onto the dough, then top with sausage and burrata, pulling burrata into shreds as you place on top of pizza. Slide the pizza off of the peel onto the pizza stone and bake for 10-15 min. Remove pizza from oven and sprinkle with basil chiffonade.