Sarge Polish Banger Pizza Recipe

Happy Labor Day Weekend!

Get ready for a flavor explosion! This pizza is a Camp Chef dream featuring the amazing Sarge Polish Banger & Bite Sausage. It’s already sliced and ready for your dish! 🍕

📍Cook time: 3-5 minutes

📍What You’ll Need:
- Sarge Polish Banger Sausage
- 1 ball pizza dough (store-bought is great!)
- ½ cup marinara sauce
- 4-6 oz. fresh mozzarella (shredded)
- ¼ cup smoked provolone or Fontina (shredded)
- ¼ cup thinly sliced red onion
- olive oil & fresh parsley for garnish
(optional: add jalapeños)

📍Let’s Make It!
- Heat Oven: Fire up your oven or grill to 650-750°F. Use an infrared thermometer!

📍Assemble:
- Stretch dough onto a floured peel.
- Spread marinara, then add your sliced sausage, shredded cheeses, and red onion (plus jalapeños if you like a kick!)
- Drizzle with olive oil.

📍Bake:
- Slide pizza into the hot oven. Cook for 3-5 minutes, rotating frequently for even browning.

📍Serve:
- Remove, garnish with fresh parsley, let cool slightly, then slice and enjoy!

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