Zucchini slices are coated with a tangy and hot chili sauce mixture that gives a spicy new flair to traditional sausage pizza. The toppings are versatile; reduce the amount of each chili sauce or swap in mild sausage if your family prefers less heat.
- Place zucchini, Sriracha, chili garlic sauce and white wine vinegar in a small bowl; toss to coat. Cover and refrigerate for at least 4 hours or overnight
- Place pizza stone on lower rack in a cold oven. Heat oven to 500°F. Bake stone for 1 hour. Reduce heat to 475°F.
- Meanwhile, brown sausage in a large skillet over medium-high heat. Set aside.
- Roll out pizza dough into a 12-inch circle on lightly floured, waxed paper, about 1/4-inch thick. Dust pizza peel with cornmeal; transfer dough onto pizza peel. Spread pizza sauce on dough to within 1 inch of edges. Sprinkle with mozzarella and parmesan. Top with zucchini and reserved sausage.
- Carefully transfer to pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.
Any brand of Wisconsin mozzarella or parmesan cheese can be used.
Mozzarella rates second only to cheddar in popularity in the U.S. Wisconsin cheesemakers produce over 1 billion pounds of mozzarella cheese each year.