Rating: 3.5 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Kristen Evans Dittami, Family Issue 2012

Gallery

Credit: Paul Sirisalee

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

721 calories; fat 39g; saturated fat 15g; cholesterol 70mg; sodium 1310mg; protein 32g; carbohydrates 61g; sugars 3g; fiber 4g; iron 5mg; calcium 547mg.
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