Chicago Thin Crust Pizza

Pickled peppers: 

• 8oz Hungarian wax peppers, sliced (jalapeños also work well) 
• 15 fl. Oz. distilled white vinegar  
• 5.2 oz sea salt 
• 5.2 oz white sugar 
• Pinch of turmeric 
• 1 bay leaf 
• 1/2 tsp peppercorns 
• Note: This will make more pickled peppers than you need for one pizza but they will keep in the fridge for a few weeks and will taste great on everything! Any leftover cooked sausage will keep in the fridge for 2-3 days.

Chili honey sausage: 

• 16 oz pork mince 
• 1 tsp sea salt 
• ½ tsp black pepper 
• ½ tsp garlic powder 
• ½ tsp onion powder 
• 2 tsp dried oregano 
• 2 tsp fennel seeds 
• 0.7 oz Calabrian chillies, finely chopped 
• 2 garlic cloves, minced 
• ½ shallot, minced 
• 0.8 fl oz dry white wine 
• 0.9 oz honey 

Pizza: 

• 1 8 oz cracker thin dough ball 
• 3.5 oz shredded aged mozzarella 
• 4.2 oz crushed tomatoes 
• 2 oz cooked chilli honey sausage 
• 2 oz picked peppers 
• Shredded basil, to garnish 
• Dried oregano, to garnish 
• Pecorino-Romano, to garnish 
• Olive oil, to garnish