Preheat oven to 400°F. If using non-GF dough, coat your (9 x 13) Made In Baking Slab or ¼ sheet pan with 2 tablespoons of olive oil.

Note:If your sheet pan is larger, consider doubling the dough to cover the entire pan.

Following the directions on the pizza crust box make the pizza dough, or use your favorite pizza dough recipe. Using your fingers, evenly stretch the dough over the entire surface of the Made In Baking Slab (9×13) or in a 1/4 -sheet baking pan.  Note: if your dough won’t stretch do not worry, just let it rest on the countertop for 20 minutes to warm up and become more malleable.

Put the pizza dough into the oven and bake for 15 minutes.

While the pizza crust is baking, in a large nonstick pan over medium high heat, add the pork sausage. Using a wooden, spoon break the sausage down into small pieces. Cook on one side until brown and crispy for about 8 minutes. Flip the pork pieces and continue to cook until just cooked through, for 3 to 4 minutes. A total of 10 to 12 minutes. Remove and place over a paper towel to drain the excess oil.

Note: It is important for only one side of the pork to be brown and crispy, as it will continue to cook in the oven.

Remove the pizza crust from the oven and sprinkle the shredded mozzarella cheese, fontina cheese, pork bits, giardiniera and bell peppers all over the crust.

Return the pizza to the oven and continue to cook until the cheese is bubbly and melted, about 10 to 15 minutes. The length of time will depend on the type and thickness your dough, so keep an eye on it. Remove from the oven and add the parmesan. Bake until crispy and browned, an additional 3 minutes.

Remove from the oven and top the pizza off with the arugula and marinated red onions and enjoy!