1packagePillsbury’s Best refrigerated classic crust pizza dough
4ouncesItalian sausage
2teaspoonsminced garlic
3/4cupMuir Glen organic tomato sauce OR crushed tomatoes (from a 14.5 ounce can)
1heaping cupblackberries (15-20 large blackberries)
6ouncesfresh Mozzarella cheese (on a block)OR mozzarella pearls*
1-2tablespoonsolive oil
1/2cupfreshly grated Parmesan cheese(use a good quality pre-grated)
1/3cupfresh basil leaves
Salt, pepper, red pepper flakesto taste
Instructions
Preheat the oven to 425 degrees F. Place the oven rack in low position. In a 10-inch nonstick skillet, add the sausage, and cook 3 to 4 minutes, stirring occasionally, until no longer pink. Add in the garlic and stir for 30 seconds to 1 more minute or until fragrant. Using slotted spoon, transfer to small bowl.
Unroll the dough with the oven-safe parchment paper onto an ungreased large cookie sheet (dough bakes on paper). Spread the tomato sauce evenly over dough avoiding the "crust." Cut the mozzarella cheese into 1/4th inch thick pieces and cut those pieces in thirds. Place these pieces all over the pizza. Alternatively, use mozzarella pearls*. Fill in any empty spaces with the blackberries and cooked sausage mixture.
Drizzle olive oil all over the top of the pizza and then generously sprinkle the parmesan cheese on top. Add a sprinkle of salt, pepper, and red pepper flakes as desired.
Bake for 16 to 21 minutes or until crust is golden brown. Meanwhile, ribbon the basil. Let pizza stand for 3-4 minutes and then top with basil. Cut and enjoy immediately.
Notes
*If you use mozzarella pearls, thoroughly pat down on paper towel to make sure they aren't wet.