8 oz pizza dough, store-bought
2 tbsp olive oil
3 cloves garlic, roughly chopped
1 green bell pepper, roughly chopped
1 small yellow onion, roughly chopped
1 lb sweet Italian sausage, casings removed
24 oz marinara sauce, (1 jar)
½ tsp dried oregano
1 pinch red pepper flakes
kosher salt and freshly ground black pepper
2 tbsp unsalted butter, melted
12 oz havarti, sliced
Put the pizza dough in a medium bowl and coat well with 1 tablespoon of oil. Cover with plastic wrap and put in a warm place for about 1 hour depending on the dough until doubled in bulk.
Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
Heat the remaining oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon for about 4 minutes until lightly browned. Add the onion mixture and cook, stirring occasionally, for about 5 minutes until the moisture has evaporated from the pan and the onions are soft.
Stir in the marinara sauce, oregano, red pepper flakes, ¼ cup of water, ½ teaspoon of salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, stirring often, for about 15 minutes until thick.
Brush the sides and lip of a 6-inch ramekin with butter. Line the bottom and sides with the Havarti. Fill with 1½ cups of hot marinara-sausage sauce. Reserve the remaining sauce for another use.
Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake for about 30 minutes until golden brown and the top sounds hollow when tapped.
Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.
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