YIELD: 12 RECTANGULAR FLATBREADS
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