ingredients:

1 ball pizza dough

San Marzano tomatoes, blended

Parmesan

oregano

Corto olive oil

Mozzarella cheese

Basil

Note: A long-handled pizza peel is an essential tool for deep brick oven pizzas and safety.

The chefs at Yukon Pizza cook their signature dough in a wood-fired oven between 750-800F. You will need to test your dough and pizza oven to find the ideal temperature for your pizzas but Alex recommends 550F.

DIRECTIONs:

Preheat pizza oven to 700-750F. 

Add lemon juice and 2 tablespoons garlic oil to the kale. Season with salt and pepper.

Massage the kale 

Press your pizza dough into a circle. 

Drizzle the remaining 2 tablespoons of olive oil over the pizza in a spiral.

Sprinkle the parmesan cheese over pizza

Add kale on top, knowing it will greatly shrink in the oven 

Add the cooked sausage on top. 

Tear fresh pieces of mozzarella and arrange on top

Sprinkle with a touch or oregano. 

Slide the pizza onto the pizza peel and place in the pizza oven

Rotate every 30 seconds as the pizza cooks 

Toast the cheese by elevating the pizza to the top of the dome using the pizza peel and hold for about 3 seconds before removing from the pizza oven. 

Allow the pizza to cool for 3 minutes before slicing and serving.