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A decade ago, a seven-year-old named Michael Testa demonstrated his seriously impressive pizza dough tossing skills on the show. Now, he's eighteen, working with his father and brother at their family-owned Jersey Pizza Boys pizzeria in Avenel, NJ, and on his way to becoming one of the best pizza makers on the East Coast. In 2022, he won the title of "Young Pizza Maker of the Year" at a competition in Atlantic City, whipping up this pizza, which he fittingly named "The Champ."
For more pizza inspiration, check out Rach's Naan Pizzas and Mexican Chicken Pizzas.
Ingredients
- One 1-pound ball pizza dough
- 6 ounces shredded whole-milk mozzarella
- 6 ounces fresh plum tomato sauce
- 3 ounces sweet Italian sausage meat, broken into chunks
- 4 ounces pickled Juanita peppers or your favorite pickled peppers, cut into thirds
- 3 ounces stracciatella cheese
- Fresh basil, whole leaves or julienned
- Calabrian chili oil
Yield
Serves: Makes 1 large pizza
Preparation
Preheat your oven to 500°F.
Stretch out the dough on a large pizza stone or pizza pan. Place the mozzarella over the dough. Add the sauce in a swirl from the inside of the dough to the outside, then top with the sausage and peppers. Bake for 8 to 10 minutes, or until the pizza is golden brown.
Post bake, top with the stracciatella and basil, then drizzle with chili oil. Cut into slices and serve.