Pesto, Sausage, and Tomato Pizzas

Pesto, Sausage, and Tomato Pizzas
Paul Sirisalee
Use small balls of fresh mozzarella to give this pie authentic Italian flair.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

2
teaspoons
olive oil
1/2
pound
Italian sausage, casings removed
1
pound
pizza dough, at room temperature
cornmeal, for the baking sheets
1/2
cup
pesto
1
cup
grape tomatoes, halved
8
ounces
bocconcini, halved
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.

 

Kristen Evans Dittami, Family Issue 2012

Nutritional Information

  • Per Serving
  • Calories 721
  • 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
What does this mean? See Nutrition 101.