Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- One 14.5 oz can crushed tomatoes
- 1 1/2 cups loosely packed fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1/2 lb sweet Italian sausage, casings removed
- Two 1 lb balls pizza dough, at room temperature
- All-purpose flour, for dusting
- 1/2 cup sliced pepperoni, roughly chopped
- 1 cup shredded mozzarella
- 1 egg, beaten
- Chili flakes, optional
Preparation
- Set a baking sheet in the oven and preheat at 400°F. Line a second baking sheet with parchment paper and set aside.
- In a small saucepan heat oil, add garlic, onions and cook until fragrant and tender.
- Add tomatoes, 1/2 cup basil, salt and pepper, simmer until sauce thickens.
- In a pan heat oil and cook sausage until browned, about 5 minutes.
- On a floured surface, roll out dough to about 12" diameter and cut a 3" hole in the middle with a cookie cutter.
- Place one of the dough rings on the parchment-lined baking sheet and spoon the sauce, reserving one tablespoon.
- Sprinkle sausage, pepperoni and mozzarella on top of sauce, leaving 1/2" border around edges.
- Place second ring on top and seal edges
- Using a paring knife cut 24 strips around the wreath, think sun rays. Twist each ray twice and place them down on the parchment.
- Brush the wreath with the egg using a pastry brush and sprinkle salt on top.
- Place baking sheet with the wreath on top of the preheated baking sheet and bake for about 20 minutes, turn the sheet 180° and cook for another 25 minute
- To serve, chop the remaining basil and sprinkle it all over the wreath, sprinkle chili if you're using it.