Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pieces  pizza dough
  2        tablespoons  coriander pesto
  2            pinches  chili flakes
  1                cup  whole milk mozzarella cheese -- grated (loosely packed)
  1                cup  swedish fontina cheese -- grated (loosely packed)
     1/4         small  red onion -- peeled and sliced
                        -- into 1/8" rings (about 20 nice rings)
  4             ounces  gingrass family smoked lamb and garlic
                        -- sausage sliced into 1/4" slices
  2        tablespoons  grated parmesan cheese
  12                    cilantro sprigs

Preparation:

1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. 2. Roll the doughs into 10 rounds using a pie pin or by stretching the dough. 3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the pesto over the center of the dough and sprinkle the chili flakes over. Spread the mozzarella and fontina cheeses evenly over the dough, leaving a half inch rim without cheese. 4. Arrange the sliced sausage and onion rings over the cheese. Sprinkle the Parmesan around the edge of the crust and slide the pizzas into the oven. 5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 6. Remove from the oven and place on a cutting board. Arrange the cilantro sprigs over the top and cut into six or eight pieces. Serve immediately. Chefs Anne and David Gingrass Makes two 10" pizzas

Nutritional Information:

1927 Calories (kcal); 45g Total Fat; (21% calories from fat); 70g Protein; 305g Carbohydrate; 96mg Cholesterol; 626mg Sodium