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Pesto Sausage Pizza Makeover Recipe

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This quick makeover took over an hour of prep time off the original, and the best part? It tastes even better now.

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Pesto Sausage Pizza Makeover Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

1/2 pound bulk Johnsonville® Ground Sausage
1 cup chopped onion
1 loaf (1 pound) frozen bread dough, thawed
1 package (8 ounces) cream cheese, softened
1/4 cup prepared pesto
1 cup roasted garlic Parmesan spaghetti sauce
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 skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
On a lightly floured surface, roll dough into a 16-in. x 11-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Build up edges slightly.
In a small bowl, beat cream cheese and pesto until blended. Spread over dough. Layer with spaghetti sauce, sausage mixture, mushrooms, olives and Monterey Jack cheese.
Bake at 400° for 25-30 minutes or until crust is golden brown and cheese is melted. Yield: 12 slices.

Nutritional Facts 1 slice equals 297 calories, 18 g fat (8 g saturated fat), 43 mg cholesterol, 533 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Pesto Sausage Pizza Makeover in Simple & Delicious March/April 2008, p56

Medium-Bodied Red Wine

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

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