Ingredients

• Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1 eight ounce ball of pizza dough
• ¾ cup grated Smoke Provolone Cheese
• ¾ cup grated Mozzarella Cheese
• 3-4 ounces Spicy Italian Sausage sautéed until just pink
• 3 ounces mushrooms, cleaned, thinly sliced and sautéed in the juice from the sautéing of the Spicy Italian Sausage
• 1 shallot, thinly sliced and sautéed in the juice from the sautéing of the Spicy Italian Sausage
• Chiffonade of basel for garnish

Instructions

1. Depending upon which cooking manner you will use, heat up your oven or barbecue with a pizza stone.
2. Stretch the pizza dough and put on a pizza paddle covered with a thin layer of flour.
3. Pour 1-2 tablespoons of EVOO over the pizza, sprinkle on the minced garlic and spread well.
4. Evenly spread the partially cooked Italian Sausage, sautéed mushrooms, sautéed shallot and two types of cheeses over the dough in that order.
5. Cook according to the manner which you choose.  Garnish with the chiffonade of basel, cut and enjoy!

Notes

1. This pizza is styled after the original Moto Guzzi served at Resterante Rosso in Santa Rosa, CA.

Moto Guzzi Casa Erickson Style

Moto Guzzi Casa Erickson Style