It’s pizza night here.  Nothing overly complicated about that, but oh so good.  Bertucci’s makes a pizza with sausage, ricotta and mozzarella – one of my favorites and not hard to make.  The original plan was to make the crust.  Didn’t happen.  Way too tired for that.  And to use fresh mozzarella.  Didn’t happen.  Turns out the weird smell in the fridge was the rest of the fresh mozzarella.  Fortunately I had a bunch of shredded cheese in the freezer to save the day.  So those are the not so good parts.  The best parts though are the sauce and the sausage.

I used some of the hot italian sausage that I got from Faith Farm.  It’s so good you almost hate to cover it in cheese.  Almost.  I made the sauce with a pint of the tomatoes I canned last summer.  I can’t tell you how glad I am that I decided to do a bunch of pint jars as well as the traditional quarts.  It’s really come in handy to have a bunch in smaller quantities. 

Here’s the recipe if you can call it that.


1 12″ pizza crust
1/2 lb hot italian sausage (sliced in casing or removed from casing and crumbled)
2/3 C ricotta
1/3 C grated parmesan
1 can (or pint jar) diced tomatoes
1 clove garlic, minced
1/2 tsp each, dried oregano and basil
salt to taste
1-1 1/2 C shredded mozzarella


Preheat oven to 450.
Brush crust with olive oil. Set aside.
In a small bowl mix ricotta and parmesan. Set aside.
Brown sausage. Remove from skillet and set aside.
Dump tomatoes (with liquid) in the skillet you used for the sausage.
Add garlic, oregano and basil.
Simmer until liquid is mostly evaporated so that sauce will be thick enough.
Spread sauce on crust and top with sausage. Spoon ricotta mix onto crust in blobs.
Sprinkle entire pizza with mozzarella.
Top with extra parmesan if you like.
Bake at 450 for 15 minutes or until cheese is brown and bubbly.


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