Pizza - Italian Sausage with Sweet-and-Sour Bell Peppers Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			8 oz baby spinach 1 tablespoon chopped fresh flat-leaf (Italian) parsley 3 oz taleggio cheese, cut into small cubes 1 cup shredded mozzarella Sea salt and freshly ground black pepper Small handful of wild arugula SPICY ITALIAN SAUSAGE MIX: 6oz ground pork 2 teaspoon garlic 1/2 teaspoon dried chile flakes, ground 1/2 teaspoon fennel seeds, roasted and ground 1/2 teaspoon salt Good pinch of freshly ground black pepper PEPERONATA: 1 tablespoon olive oil 1 Spanish (red) onion, thinly sliced 5 tablespoons red wine vinegar 1/3 cup granulated sugar 1 roasted red bell pepper 1 roasted yellow bell pepper SAUCE: 28oz Italian Plum Tomatoes, diced with juice from can 2 Tbls Tomato Paste 1/2 Flower Garlic, peeled and minced 3 tsp dried Oregano Salt and Pepper
			TO MAKE SPICY ITALIAN SAUSAGE MIX: - Put the ground pork in a bowl and sprinkle the other ingredients over the top. Mix well with your hands. TO MAKE PEPERONATA: - Heat the olive oil in a skillet over medium heat. Add the onion and cook for 1minute. Add the vinegar and sugar and stir to dissolve the sugar. Increase the heat and bring to a boil. Remove from heat. Add the bell peppers. Allow to cool. Strain the liquid and discard TO MAKE TOMATO SAUCE: - In a medium pan, combine Italian Plum Tomatoes, Tomato Paste, 2/3 chopped Garlic and 1 tsp dried Oregano, salt and papper to taste. Cook on low for serveral hours. (can be made ahead of time). TO MAKE PIZZA: - Cook the spinach in boiling salted water until just wilted. Refresh in iced water, drain, and squeeze out the water. Spread the pizza sauce evenly over the pizza base and scatter with the chopped parsley, Divide the sausage mix into 16 roughly rolled balls. Scatter the pizza base with the blanched spinach, spicy sausage balls, and taleggio, then sprinkle with the mozzarella. Season with salt and pepper. To cook, heat bbq on the lowest setting (Approx 400 degrees) for 10 minutes, then place pizza and bbq. Cook for 10 -15 minutes, checking the bottom of the crust to insure it's not burning but you want a nice crustly crust. Remove pizza from BBQ and scatter the peperonata and arugula over the top. Season with salt and pepper and serve.