4 tablespoons extra virgin olive oil
1 pound of sweet or hot Italian sausage, cut into thin slices (about 8 left)
2 tablespoons unsalted butter, soft
1 pound of fresh pizza dough, at room temperature
10 oz whole milk Mozzarella, thinly sliced
1 cup of your favorite marinara sauce or 1 1/2 cups of crushed and tense San Marzano tomatoes
3 cloves of garlic, chopped
1 tablespoon of dried oregano
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F. Heat a pan over medium heat with 2 tablespoons of olive oil. Cook the sausage until brown on each side, 8 to 10 minutes.
Grease the inside of a 12 inch cast iron pan with the butter. Place the pizza dough in the middle and distribute evenly on the bottom edge and 1 1/2 inches on the sides.
The order of the topping layers is very important to achieve a crispy ground pizzakrust. Start with the sausage The sausage was uniformly on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and sprinkle with the remaining 2 tablespoons of olive oil.
Place the pan of pizza on the lower rack of the oven and boil until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and rest for 5 minutes before serving.