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1
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500F or highest setting.
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2
Coat a 12-1/2-inch pizza pan with cooking spray and dust with cornmeal.
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3
Prepare Whole-Wheat Pizza Dough, if using.
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4
Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes.
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5
Drain and cut into 1/4-inch-thick slices.
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6
Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
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7
Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes.
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8
Add garlic and crushed red pepper; cook, stirring, for 1 minute.
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9
Add tomato and cook for 3 minutes.
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10
Remove from the heat and stir in vinegar, salt and pepper.
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11
Transfer to a plate and let cool.
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12
On a lightly floured surface, roll the dough into a 13-inch circle.
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13
Transfer to the prepared pan.
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14
Turn edges under to make a slight rim.
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15
Brush the rim with the remaining 1 teaspoon oil.
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16
Sprinkle mozzarella over the crust, leaving a 1/2-inch border.
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17
Top with the peperonata and sausage.
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18
Sprinkle with Parmesan.
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19
Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
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20
Serve immediately.
