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Pesto Sausage Pizza Makeover

 Pesto Sausage Pizza Makeover
This quick makeover took over an hour of prep time off the original, and the best part? It tastes even better now.
12 ServingsPrep: 20 min. Bake: 25 min.


  • 1/2 pound Johnsonville® Mild Ground Italian 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


  • 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.

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Pesto Sausage Pizza Makeover (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.