Arrange the oven racks on the top and bottom thirds of the oven before preheating. The pizza crust will get browned and crisp on the bottom rack, and the green beans and tomatoes will char nicely on the top rack.
12 ounces refrigerated fresh pizza dough
1 tablespoon minced garlic
1 tablespoon chopped fresh oregano, divided
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon cornmeal
1 (4-ounce) link chicken sausage, cooked and thinly sliced (such as Al Fresco)
1 medium yellow bell pepper, thinly sliced
1 ounce Manchego cheese, grated (about 1/4 cup)
1/4 teaspoon crushed red pepper
How to Make It
Preheat oven to 450°. Place a pizza stone or heavy baking sheet on bottom oven rack (keep the pizza stone or baking sheet in oven as it preheats).
Place the dough in a microwave-safe bowl. Cover with plastic wrap; pierce liberally with a fork. Microwave at HIGH 10 seconds. Discard plastic wrap.
Combine garlic, 2 teaspoons oregano, oil, and vinegar in a small bowl. Roll pizza dough to a 14-inch oval on a lightly floured surface. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over pizza stone; arrange dough on stone. Brush dough evenly with oil mixture; top with sausage, bell pepper, and cheese. Bake at 450° for 13 minutes or until edges are browned. Sprinkle with remaining 1 teaspoon oregano and crushed red pepper. Cut pizza into 8 slices.