Pesto, Sausage, and Tomato Pizzas

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Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 721 calories
    • Fat 39 g
    • Sat Fat 15 g
    • Cholesterol 70 mg
    • Sodium 1,310 mg
    • Protein 32 g
    • Carbohydrate 61 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 547 mg

Ingredients

  1. Check 2teaspoons olive oil
  2. Check 1/2pound Italian sausage, casings removed
  3. Check 1pound pizza dough, at room temperature
  4. Check cornmeal, for the baking sheets
  5. Check 1/2cup pesto
  6. Check 1cup grape tomatoes, halved
  7. Check 8ounces bocconcini, halved
  8. Check kosher salt and black pepper

Directions

  1. Heat oven to 475° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes; transfer to a plate.
  2. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets. Dividing evenly, top with the pesto, tomatoes, bocconcini, and sausage; season with ¼ teaspoon each salt and pepper.
  3. Bake until the crust is golden brown, 18 to 20 minutes.