Italian Sausage Flatbread with Basil, Artichokes and Smoked Mozzarella

12 (8 oz.) pizza dough balls

24 oz. prepared pizza sauce

lbs. smoked mozzarella cheese (can substitute smoked gouda or smoked Fontina)

3 lbs. Italian sausage links, sliced

12 oz. artichoke hearts, sliced

1.25 oz. fresh basil leaves, chopped

For each pizza: Roll out one dough ball on floured work surface into 10×7" rectangle. Transfer to cornmeal-dusted peel.
Ladle 2 oz. pizza sauce on dough; spread evenly. Layer with 3 oz. cheese slices, 4 oz. sausage slices and artichoke hearts.
Slide pizza onto shelf or preheated 450°F oven. Bake until crust is golden brown, about 12 minutes. Scatter top of pizza with 1 Tbsp. chopped basil.

Photo and recipe: Johnsonville Sausage