Sweet & Spicy Peppers:
3 Bell Peppers; red & yellow; thinly sliced
1 Fresno Chili (thinly sliced)
1/4 cup Balsamic Vinegar
1 1/2 teaspoons Dried Marjoram
Salt Freshly Cracked
1 pound Fresh Ricotta
1 1/2 pounds Fresh Mozzarella; grated
1 cup freshly Grated Parmesan
Freshly Cracked Black Pepper
Crispy Shallot: 1 cup Flour
1 teaspoon Paprika
1 teaspoon Freshly Cracked Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt; plus more as needed
5 Shallots; thinly sliced into rings Vegetable Oil; for frying
Preheat oven to 400º F.
Lightly grease a 10-12 inch cast iron pan with olive oil and place in oven to preheat.
In a large skillet or cast iron pan, brown the sausage until crispy, about 15 minutes. Remove from heat and allow to cool slightly.
Roll out dough to 18 inches in diameter. Place into the preheated cast iron pan allowing the edges to fall over the sides. Add a few ladles of sauce and cover the bottom of the dough.
Add a layer of Cheese, Peppers, Sausage, Sauce and then more Cheese. Crimp the edges of the dough around the edges of the pan. Bake for 40-45 minutes or until Cheese is bubbly and dough is cooked and golden.