plate and allow to cool.
Get the oven as hot as you can get it (most likely, 500°F). If
you have a pizza stone, place it in the cold oven and allow it to
preheat for at least 30 minutes.
Pour some sauce onto the center of the prepared pizza dough
and spread it out with a ladle, taking it close to the edge. You want
just a thin layer of sauce or your pizza will be soggy.
Crumble the sausage on top of the pizza sauce and then
sprinkle with the aged mozzarella, pinches of the fresh mozzarella,
and a scattering of the pickled peppers (depending on how hot and
vinegary you like it). Drizzle with olive oil and place in the hot
oven (either on the pizza stone or on a cookie sheet) for 10
minutes, or until the cheese is brown and bubbling and the crust is
golden.
Remove from the oven, drizzle with olive oil, and cut into
wedges or squares. Serve hot.
* Memorize the recipe for pickled peppers; not only are they
great on pizza, they’re great in eggs (deviled, scrambled, over
easy), on chicken, in chili, you name it. It’s as simple as this:
buy a pound of red chilies (Fresno, red jalapeños; they don’t
have to be red, but the red adds nice color), seed them, and slice
them into ¼-inch rounds. Place them in a bowl with 2 shallots,
thinly sliced. Bring 2 cups white wine vinegar to a boil with ½
cup sugar, 3 tablespoons water, 2 sliced garlic cloves, and a big
pinch of salt. Pour the boiling vinegar over the chilies, cover, and