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1
Place your pizza stone in the oven and preheat to 450 F.
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2
Split the pizza dough in half.
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3
Taking half of your pizza dough, shape it into a pizza crust and lay it flat on a pizza peel that has been dusted with cornmeal.
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4
Set aside.
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5
In a large saute pan, add the sausage.
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Heat over medium-high heat and cook until just browned on all sides, about 2-3 minutes.
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Add the onion, and cook for an additional 8-10 minutes or until the sausage is cooked through and the onions are tender.
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8
Add the garlic and cook for an additional 1-2 minutes.
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Season with salt and pepper.
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10
Lower the heat to medium, and add the tomato paste.
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Coat the sausage mixture with the tomato paste and cook until it turns a deep red color.
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12
Slowly stir in the chicken broth, and stir or whisk until smooth.
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13
If you find that the sauce is too thin for a standard pizza sauce, add tablespoons of tomato paste until it reaches your desired consistency.
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It will thicken as it sits.
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15
If you find the sauce to be too thick, add tablespoons of chicken broth until it reaches your desired consistency.
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Reduce the heat to medium-low.
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Add the basil, sugar, chipotle chili powder, oregano and crushed red pepper.
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Stir to combine.
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Adjust seasoning to taste.
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Reduce the heat to low and keep warm on the stove until you are ready to use.
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21
Spoon about a cup of the tomato sauce onto your prepared pizza dough in an even layer.
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22
Sprinkle half of the mozzarella cheese on top.
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(See directions below if you wish to bake the pizza with the burrata on top).
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Slide the pizza into the oven on the heated pizza stone and bake for 6-7 minutes or until the edges are brown and the top is bubbly.
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25
Remove pizza from oven with a pizza peel and leave the stone in the oven.
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26
Place 4 balls of the burrata on the cooked pizza.
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Break open each one with a knife.
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Top with micro greens and crushed red pepper.
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Repeat for the remaining portion of dough and topping ingredients.
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Eat immediately and enjoy!
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31
Please note: You may bake the pizza with the burrata on top.
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Be forewarned, that it tends to ooze and you may have a mess on your hands.
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If you do choose to bake the pizza with the burrata, my recommendation would be to place one ball in the center of the pie and slice it open.
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It should ooze just enough and get extra melty.
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Then you can add the rest of the burrata after you pull it out of the oven.
