Roasted muscadine, sausage & leek white pizzas recipe

Ingredients

• 4 tsp olive oil, plus more for drizzling
• 12 oz [340 g] bulk Italian sausage (mild or spicy)
• Simple Pizza Dough
• Salt and freshly ground pepper
• 2 tsp garlic powder
• 2½ cups [200 g] grated or sliced mozzarella cheese
• 2 cups [320 g] muscadine grapes, seeded
• 1 cup [30 g] finely grated Parmesan cheese
• 1 leek
• Walnuts, toasted in a dry skillet and finely chopped, for garnish (optional)

1. Preheat the oven to 425°F [220°C]. Brush two baking sheets with oil. In a large skillet heat 2 tsp of the oil over medium-high heat, and brown the sausage until it is cooked through, breaking it up into crumbles as you go; about 5 minutes. Transfer the sausage to a paper towel–lined plate to drain.
2. Divide the dough into two equal pieces. On a floured work surface, use a rolling pin to roll out each piece of dough into a round, thin pizza 8 to 10 in [20 to 25 cm] in diameter. Or roll the dough into whatever shape you like, just so long as the dough is of even thickness throughout. I like to pinch the edges to give it a border, but this is optional.
3. Transfer the rounds of dough to the prepared baking sheets. Bake for 5 minutes and remove from the oven.
4. Brush each parbaked round of dough with 1 tsp of oil and season lightly with salt and pepper. Sprinkle with the garlic powder. Divide the sausage evenly between the pizzas, and top with the mozzarella. Scatter the grapes over the sausage and mozzarella, and finish with the Parmesan.
5. Bake the pizzas until the crusts are golden brown and the cheese has melted, 20 to 25 minutes. Meanwhile, trim off the tough, leafy green end of the leek, as well as the roots, leaving only the edible middle section. Cut in half lengthwise. Using your fingers to separate the layers a bit, rinse the leek under running water to remove any grit and pat dry. Cut the cleaned leek crosswise into half-moons, 1/8 to ¼ in [4 to 6 mm] thick.
6. When there are only 5 minutes of cook time remaining, scatter the chopped leeks over the pizzas. When they are done, finish the pizzas with a nice drizzle of olive oil (tastes great with the grapes), and a sprinkling of chopped walnuts, if desired.