a thin, cripsy and charred crust thats lightly topped makes this pizza perfect for summer!
Preheat the oven to 450 degrees with the pizza stone or pizza pan in the oven.
In a large bowl, combine yeast, luke warm water, and sugar. Let it sit for 5 to 10 minutes.
Add the sea salt and then slowly stir in the flour (1/4 cup at a time) until a ball begins to form. Flour the counter and dump the dough out onto the surface. Knead the dough for 5 minutes.
Let the dough sit for 10 minutes.
In a cast iron skillet, cook the sausage with the fennel, coriander, sea salt, pepper, garlic and paprika. Once it is cooked through (after about 10ish minutes) turn the heat down to low and continue to cook, stirring occasionally. The fat will begin to lightly carmelize.
In a bowl, toss the halfed cherry tomatos with sea salt, black pepper, balsamic vinegar and olive oil. Set aside.
On a large piece of parchment paper, roll the dough out into a rough 10-12 inch circle.
Slide the paper and dough onto a pizza peel or the backside of a circle baking sheet.
Spread a thin layer of tomato sauce onto the pizza dough. Sprinkle the sausage across the dough and crumble the herbed goat cheese over the top. Arrange the balsamic tomatoes around the pizza.
Carefully transfer the pizza and the parchment paper onto the pizza stone or pan in the oven. Let it bake for 10-15 minutes. Keeping an eye on the color of the edge of the crust.
Transfer the pizza and the paper back onto the pizza peel or baking sheet. Turn off the oven and leave the stone in the oven while the oven cools off.
Sprinkle thin basil ribbons and crushed red pepper over the pizza and lightly drizzle with olive oil.
Slice and serve immediately!