Pesto Sausage Pizza Recipe

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Creamy pesto adds flair to this thick crust pizza created by Ann Bridges of Albuquerque, New Mexico. "The homemade crust is so simple," Ann notes. "It also freezes nicely."

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Pesto Sausage Pizza Recipe
  • Prep: 50 min. + rising Bake: 30 min.
  • Yield: 12 Servings
    •
50 30 80

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 teaspoons sugar
  • 4 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 3-1/2 to 4 cups all-purpose flour
  • 1 cup fresh basil
  • 2 garlic cloves, minced
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 pound bulk Johnsonville® Ground Sausage
  • 1 cup chopped onion
  • 1 cup spaghetti sauce
  • 1/3 cup grated Parmesan cheese
  • 2 cups sliced fresh mushrooms
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Directions

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 3 tablespoons oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, for pesto, place basil and garlic in a food processor; cover and process until smooth. Transfer to a small bowl. Add cream cheese and remaining oil; beat until smooth. Set aside. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
  • Punch dough down. On a floured surface, roll dough into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Build up edges slightly.
  • Spread pesto over crust. Layer with spaghetti sauce, Parmesan cheese, sausage mixture, mushrooms, olives and Monterey Jack cheese. Bake at 400° for 30-35 minutes or until crust is golden brown and cheese is melted. Yield: 12 slices.

Nutritional Facts 1 serving (1 slice) equals 370 calories, 20 g fat (9 g saturated fat), 43 mg cholesterol, 714 mg sodium, 34 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Three-Cheese Pesto Pizza in Country Woman January/February 2002, p42

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Pesto Sausage Pizza Recipe

Pesto Sausage Pizza

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