Nathaniel's Amazing Sausage and Apple Pizza

This pizza was created (and baked) by Nathaniel with me helping out. It is one of the best pizzas I ever tasted. It's based off of a bacon and apple one they do at Otto where here worked in Boston. The taste combination was just terrific. The sausage was called Linguica  from a local farm. It was mildly spicy and had a rich wine flavor, paring well with the apple, fresh mozzarella cheese and herbed crust.

Ingredients:

pizza dough, herbed (could use plain)
garlic, 4 large cloves minced
olive oil
half and half, about 2 T
oregano
about 1 lb. Linguica  pork sausage
med red onion, thin sliced
1 Gold Rush (sweet-tart) apple, thin sliced in crescents
Asiago cheese, about 2 oz. plane grated (could use a medium hot sausage of most kinds)
1 lb. ball fresh mozzarella cheese, sliced in rounds
fresh ground pepper
salt

8 slices
Preheat oven to 500 or Broil.

Directions:

1. If refrigerated, set dough out to warm while you prep.
2. Prep garlic. Put cloves of the minced garlic into 1/3 c. olive oil to steep. Reserve rest.
3. Slice sausage and cook in large skillet--high heat, then lower until cooked through. (About 1/2 in. slices or as thin as you can make it.) Remove from pan.
4. Add onions to pan on high heat until soft, then low for at least 5 min. 
5. Flatten and stretch dough to 16" circle. Sprinkle corn meal on pizza pan (or oil it), then lay dough on it.
6. Brush dough with garlic oil then layer on in this order: 1/2 Asiago cheese, black pepper, apple, cream, onions, minced garlic, mozzarella, sausage, oregano, salt, and top with rest of Asiago.
7. Cook on top shelf in oven 12 min. or until edges are nicely toasted.

 2 slices is a good serving as it's very rich and delicious!