One-Pan Pork & Peanut Udon

Instructions

1. Prepare the ingredients & make the sauce

   Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large holes of a box grater. In a bowl, whisk together the pizza sauce, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2. Brown the cook

   In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned. Transfer to a bowl.

3. Add the vegetables

   Add the diced peppers and seasoned salt to the same pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat.

4. Finish & serve your dish

   Lightly oil a sheet pan. Using your hands (or a rolling pin), gently stretch the dough to a ¼-inch thickness; carefully transfer to the sheet pan. Shape the dough into 2 oval rectangles (if the dough springs back, let it rest 5 minutes, then continue to shape). Leaving a ½-inch border around the edges, evenly top the shaped dough with the sauce, cooked vegetables and sausage, and grated fontina. Bake 13 to 15 minutes, or until the crust is golden brown and the cheese is melted and lightly browned. Remove from the oven. Let stand 2 minutes before serving. Enjoy!