The combination of ingredients is so flavorful it's a reminder of the fall and holiday season.
28-36 oz dough ball depending on the thickness you prefer
12 slices whole milk mozzarella
1/2 cup fresh cranberries
3 fresh thinly sliced apples (preferably lady apples)
4-5 oz fresh Italian sausage (pinched flat dime size)
5-6 oz Piped Ricotta or mascarpone or goat cheese
6 -8 oz Diced red potatoes sautéed in olive oil (salt and pepper and slightly cool)
Fresh cracked pepper
1/4 cup brown sugar
1/4 cup sweet Marsala
2 tablespoons water
1/4 cup olive oil
Prep Time: 180min | Cook Time: 18min
Let your dough ball sit at room temperature for 1 hour before use.
Pour a portion of your oil into a well-seasoned 12 by 18-inch steel pan. Place your dough into the center of the pan and pour the rest of the oil over the top of your pizza.
Using the flat part of your fingers of both hands press down the dough. Stretch your dough to the corners as far as you can and let your dough sit covered with plastic wrap at room temperature for 45 minutes.
Once your dough has sat and relaxed, continue the process and lightly press your dough to the corners of your pan. Try not to degrade this second push completely. Be light with your hands on your dough.
Let your dough sit for approximately 1 1/2 hours covered with plastic wrap. Carefully take your plastic wrap off and par-bake your pizza for 6 – 8 minutes at 525F degrees.
Over medium heat, sauté your fresh cranberries in water, Marsala, and brown sugar until it forms a semi-soft compote. Set aside.
Over medium heat, sauté your diced potatoes in a light amount of olive oil. Sauté until crispy and season with salt and pepper. Set aside
Place your slices of mozzarella leaving a 1/4-inch border. Add the apples diagonally, then the fresh pinched sausage next to the apples diagonally. Bake for 8-10 minutes or until a dark golden brown. Make sure your sausage has completely cooked.
Take your pizza out of the oven and top diagonally with cranberry compote, potatoes, and dollops of ricotta or mascarpone or goat cheese.
Season with salt and freshly cracked pepper.
Serve and enjoy!
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