Portuguese Pizza

Prepare your dough and shape it without rolling pins if possible to avoid over-developing the gluten in the crust.

Preheat your oven and a pizza stone on high heat (500 degrees F). Allow the stone time to fully heat (an hour is the best, wait at least 30 min for best results).

Place the prepared dough on a flat (no lip) pan and top in the Portuguese style:

Roasted Garlic infused Olive Oil as a base (no red sauce on this one)

Sopresatta (Italian dry salami)

Linguica Sausage (Portuguese pork sausage with garlic and paprika)

Mozzarella sprinkled over the pizza. Don't overdo the cheese… lots of flavor already from the olive oil and the meats.

Transfer via a sliding motion or a pizza peel to the hot stone and bake for 6 to 9 minutes (depending on oven and stone temperature) until the crust is golden brown with browned bits and the cheese is hot and bubbly.

Slice and serve!