Pesto, Sausage, and Tomato Pizzas
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- Bake until the crust is golden brown, 18 to 20 minutes.
Nutritional Information
- Per Serving
- Calories 721
- Fat 39g
- Sat Fat 15g
- Cholesterol 70mg
- Sodium 1,310mg
- Protein 32g
- Carbohydrate 61g
- Sugar 3g
- Fiber 4g
- Iron 5mg
- Calcium 547mg
What does this mean? See
Nutrition 101
.
Quick Tip
Bocconcini are small balls of fresh mozzarella. If you can’t find them, use fresh mozzarella (cut into pieces) instead.
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