Pizza Without a Crust

Ingredients

• 1 lb Italian sausage (Mild or hot, casings removed)
• 2 tbsp Extra-virgin olive oil (Plus more for the crostini if needed)
• 1 Yellow onion (Finely chopped)
• 4 cloves Garlic (Finely chopped or minced)
• 28 oz Crushed tomatoes (One large can)
• 1 tsp Dried oregano
• 0.25 tsp Red pepper flakes (Optional; adjust to taste)
• Kosher salt (To taste)
• Black pepper (To taste)
• 8 oz Fontina cheese (Shredded)
• 0.25 cup Fresh basil (Torn or thinly sliced, for finishing)
• 1 Baguette (Sliced into crostini)
• 0.5 cup Pickled peppers, capers, or chopped olives (Optional salty or briny toppings)

Steps

1. 1

   Heat the oven to 425°F (220°C). Arrange the baguette slices on a baking sheet and lightly brush or drizzle them with olive oil.

2. 2

   Bake the baguette slices for 8 to 10 minutes, turning once, until crisp and lightly golden. Set the crostini aside.

3. 3

   Place a large oven-safe skillet over medium heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes.

4. 4

   Transfer excess rendered fat if necessary, leaving enough in the skillet to cook the aromatics. Add the olive oil and chopped onion. Cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.

5. 5

   Add the garlic, oregano, and red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant.

6. 6

   Add the crushed tomatoes, salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the skillet.

7. 7

   Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened and the sausage is fully incorporated.

8. 8

   Taste the sauce and adjust the salt, pepper, and red pepper flakes as needed. Remove the skillet from the heat.

9. 9

   Scatter the shredded fontina evenly over the surface. Cover the skillet briefly, or place it under the broiler for 1 to 2 minutes, until the cheese is fully melted and bubbling. Watch closely to prevent scorching.

10. 10

    Let the skillet rest off the heat for several minutes. The sauce will be extremely hot and will thicken slightly as it cools, while the cheese finishes melting.

11. 11

    Garnish with basil and, if desired, pickled peppers, capers, or chopped olives. Serve directly from the skillet with the crostini for scooping.

Notes

The source excerpt states that the finished sauce is molten hot; resting it off heat before serving is important. The exact ingredient quantities and method were not visible in the supplied source because the page requires membership, so the ingredient list and detailed method are reconstructed estimates based on the description.

Nutrition per serving

• appetizer
• Italian-inspired
• skillet
• cheesy
• sausage
• family-style
• party food
• dip