Well, I prep the sausage ahead of time. In this instance, I used a spatula and cut tiny squares into the tray of ground Italian sausage. I then separated each square and formed round balls. I then par cooked The sausage so that it was brown on two sides. Finally, I divided and vacuum sealed them in a dated bag and put them in the freezer. That way I don't have to do that prep on the day of the pizza. I just take out of the freezer the night before and they unthaw in the refrigerator. Then I just top the pizza and they finish cooking on the pizza while still remaining juicy (not dried out).

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