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Pesto Sausage Pizza

 Pesto Sausage Pizza
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."
12 ServingsPrep: 50 min. + rising Bake: 30 min.

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 Johnsonville® Mild Ground Italian 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.

2 of 2

Pesto Sausage Pizza (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now