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Pesto, Sausage, and Tomato Pizzas

Pesto, Sausage, and Tomato Pizzas
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Serves 4| Hands-On Time: | Total Time:



  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.

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.