Sun-Dried-Tomato, Sausage, and Fontina Pizza

Heat the oven to 450°. 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. If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it.

Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina. Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed.