Yes, I could eat pizza every day. I love pizza! This version is unique in that ricotta and mozzarella are mixed together are the base for all the delicious toppings. The pizza sauce goes on TOP of the cheese. Find your favorite chicken Italian seasoned sausage and don't forget to add those dollops of pesto right before serving!
1 purchased thin pizza crust (12 inch)
1 T. olive oil
1/3 cup part-skim ricotta
1/3 cup shredded part-skim mozzarella
Salt and black pepper to taste
½ cup purchased pizza sauce
12 cup shredded fontina
½ cup seeded and thinly sliced mini sweet pepper
1 link Italian-style chicken sausage (2 oz.) sliced
6 slices fresh tomato
1 – 2 T. purchased refrigerated basil pesto
Preheat oven to 450 degrees F. with a baking stone on bottom rack.
Place crust on a baking stone and brush with oil.
Combine ricotta and mozzarella, season with salt and pepper and spread on the crust, leaving a 1-inch border. Spread pizza sauce on top of ricotta mixture, then top with fontina, peppers, sausage, and tomatoes.
Bake pizza on stone until cheese is bubbling and crust is brown, 15 – 20 minutes. Dollop pesto over hot pizza.
From Cuisine at Home Issue No. 134 March/April 2019
Wow very tasty and beautiful Cheese Italian Sausage Pizza.
ReplyDeleteI just found this recipe in my Cuisine at Home magazine and am going to make it tonight. I had to buy a crust that needs to be baked, however, so hopefully that'll work out. Not sure why not. Looks yummy!
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