Sausage, Fennel & Calabrian Chile Pizza

Prepare Spaghetti Squash Crust as directed. Top with 3 Tbsp. Garlic & Herb–Infused Olive Oil, 6 oz. cooked Italian turkey sausage, ½ cup sliced roasted sliced fennel, and ¾ cup low-moisture part-skim mozzarella cheese. Bake at 425°F until cheese is melted and bubbly, 8 to 10 minutes. Remove from oven. Top with 3 seeded and sliced oil-packed Calabrian chiles, 2 Tbsp. basil leaves, and ½ tsp. grated lemon zest.

Preheat oven to 425°F. Line a baking sheet with parchment paper. Place squash in cheesecloth or a clean kitchen towel, and squeeze to remove excess liquid. Transfer squash to a large bowl, and add egg, mozzarella, and pecorino Romano. Mix with clean hands or a fork until completely combined.

Spread mixture into a 12x9-inch rectangle in center of prepared baking sheet, pressing into a solid rectangle.

Bake until golden brown on top, about 20 minutes. Remove from oven, and, using a large spatula, carefully flip. Continue baking until completely set, about 10 minutes more.

Heat all ingredients in a small saucepan over low until mixture is fragrant and garlic just begins to bubble around edges, about 3 minutes. Remove from heat, and cool completely, about 20 minutes. Discard garlic and herbs, and pour oil into a small bowl. Keep at room temperature, covered, until ready to use. (Store in an airtight container at room temperature for up to 1 week.)