Uncork a bottle of hearty Chianti to go with the great Italian flavors in this new twist on a traditional tomato-sauced pizza.

Makes 6 servings.

INGREDIENTS

  • 3italian hot sausages (about
    12 ounces), casings removed110-ounce purchased fully baked thin pizza crust
  • 1 1/4cups purchased refrigerated marinara sauce
  • 1 1/4cups grated mozzarella cheese (about 5 ounces)
  • 1/2cup thinly sliced fresh basil leaves
  • 1cup crumbled gorgonzola cheese (about 4 ounces)
  • 1/4cup pitted kalamata olives or other brine-cured black olives, halved
  • 4thin rounds green bell pepper, halved

    DIRECTIONS

    Position rack in center of oven and preheat to 425°F. Sauté sausage in large skillet over medium-high heat until just cooked through, breaking into 1/2-inch pieces with back of spoon, about 10 minutes. Drain off fat; set sausage aside.

    Place pizza crust on rimless baking sheet. Leaving 3/4-inch plain border, spread 1 cup sauce over crust. Top with 3/4 cup mozzarella, 3/4 of basil, sausage, 1/2 cup Gorgonzola, olives, 1/2 cup mozzarella, bell pepper and 1/2 cup Gorgonzola. Drizzle remaining 1/4 cup sauce over. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Sprinkle with remaining basil.