Turn on your oven while you prepare the toppings and you’ll have a Vermont classic in no time. 

1 twelve-inch pizza crust rolled out
1⁄2 cup San Marzano Sauce (recipe below)
1 cup shredded mozzarella (we like Maple Brook Farm!)
1⁄2 cup Plymouth Hunter Cheddar, crumbled
1⁄4 cup caramelized onions
1 sweet Italian sausage cooked and sliced (we like Vermont Salumi Co.) 1⁄2 Vermont apple, shaved into slices

Crank your oven as hot as it will go and heat a pizza stone for an hour. While stone heats, arrange pizza crust onto pizza peel, or prepared sheet tray if cooking in the oven. Ladle sauce onto pizza crust. Top with mozzarella and Plymouth cheddar cheese. Sprinkle caramelized onions followed by sausage and apple. Transfer pizza to stone and cook until cheese is brown and bubbly and bottom of pizza is done.

For the San Marzano sauce:

28-ounce can organic San Marzano tomatoes, drained (discard juice or reserve for another use)
1 teaspoon kosher salt
1 clove garlic
1 tablespoon olive oil

Puree all ingredients in a blender.