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Prosciutto and Pancetta Chicken Sausage Pizzas

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Ingredients
  

  • This is the crust I use every time!
  • 1 pack Premio chicken sausage for each pizza-cook in a skillet until just about cooked through don't brown too dark-it will finish cooking in the 500 degree oven.
  • Cheeses: I like to use a combo of Havarti and Fontina-both melt very well. then I add a little manchego or Parmiagginao Reggiano if I have it on hand
  • Olive oil salt for crust
  • Also combine some olive oil and crushed garlic to brush on prebaked crust under cheese.
  • chopped parsley
  • Pancetta 8 ounces chopped and pan fried crispy or a few slices prosciutto to top pizza

Instructions
 

  • When ready to make the pizza, preheat oven to 500 degrees with a stone on the rack. The rack should be in the second highest position.
  • Lay one crust on a parchment round and use a rolling pin to make a 13 inch circle.
  • Dock the bottom and brush on 1 T. olive oil and a sprinkle of kosher salt.
  • Bake 4 minutes and use a peel to help you remove parchment. Continue baking an additional 4-6 mins.
  • Remove crust (now I like ti flip it over!) top with garlic/oil, cheeses, sausage pieces and bake another 8-10 mins.
  • Top with pancetta or prosciutto when done.
  • *Note-cooking times vary depending on type of stone. My pampered chef stone requires a longer oven time than my lodge stone.