Sun-Dried-Tomato, Sausage and Fontina Pizza

Heat the oven to 450 degrees F.

In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes.

Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all.

Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes.

Pizza Crusts

Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas. You can even keep them in the freezer for last-minute meals. If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it.