Ingredients
- 1 package Carando Toscano Ground Sausage1 package
- 2 Pizza Dough Balls2
- 2 tablespoons Extra virgin olive oil2 tablespoons
- 5 cloves Fresh garlic, roughly chopped5 cloves
- 1/4 cup Shallots, minced1/4 cup
- 2 Cups Heavy Cream2 Cups
- 8 ounces Mascarpone cheese8 ounces
- 1 teaspoon Saffron threads1 teaspoon
- ½ Cup Parmesan Cheese, Grated½ Cup
- 3 tablespoons Fresh basil, minced3 tablespoons
Instructions
Preheat the oven to 450ºF
Heat a medium saucepan over medium-high heat, add the extra virgin olive oil, garlic, and shallot, and sauté until just translucent
Add the heavy cream, bring to a boil, reduce heat to a simmer and reduce the cream by half
While the cream is reducing, brown the sausage in a sauté pan over medium-high heat, using the back of a spoon to break up any large clumps
Drain the sausage on paper towels and reserve
Whisk the mascarpone into the cream to incorporate. Add the saffron threads and allow to steep for 10 minutes
Stretch each dough ball into a 14-inch pizza pan greased with some of the remaining extra virgin olive oil
Spread enough of the saffron-mascarpone mixture over the crusts to just cover
Sprinkle half of the browned sausage over each pie
Bake until golden brown and bubbly, about 10 minutes, turning the pizzas once during cooking
When the pizzas are done, remove from the oven, top each with half of the parmesan and basil
Allow to rest for 3-4 minutes
Slice and serve
