Cam Jackson’s Cheesy, Meaty & Peppery Pizza

For the Italian sausage:

1. Place a skillet over medium-high heat.
2. Add the raw Italian sausage to the skillet.
3. As it cooks, use a wooden spoon to break the sausage into small crumbles.
4. Cook the sausage until it is no longer pink and is fully browned.
5. Drain any excess grease from the pan and set the sausage aside.

For assembling the pizza:

1. Preheat your oven to 475 degrees (246 degrees Celsius).
2. On a lightly-floured surface, roll out the pizza dough to your desired thickness.
3. Transfer the rolled-out dough to a baking sheet. Brush the edges of the dough with the olive oil.
4. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
5. Layer the shredded mozzarella cheese over the sauce.
6. Evenly distribute the cooked Italian sausage, sliced pepperoni and sliced bell peppers across the cheese.
7. Spoon the ricotta cheese in small dollops over the pizza.
8. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. Let the pizza cool for a few minutes before slicing and serving.

Notes/Additions
Recipe provided by Cam Jackson