Basil Lover's Pizza
By: Janet
Published: Thursday, February 18, 2010 - 6:49pm

Ingredients




hunk of olive oil dough (about the size of a grapefruit)

7 ounces container of pesto
2 chicken and turkey basil sausages 
inch about 10 grape tomatoes, split  half lengthwise
mozarella cheese, shredded

a few leaves of basil, thinly sliced





Preparation

1 Heat your oven to 525 degrees, with the pizza stone inside. 2 Stretch your dough into the desired size and thickness. The husband likes thin crust pizza, so I stretch mine out a lot, maybe to 1/4" thickness. 3 Spread the pesto all over the dough, leaving a 1/4"-1/2" ring for the crust. Sprinkle the cheese over the pesto and top with the sausage and tomatoes. 4 Bake for about 10 minutes, or until the cheese is browned and bubbly. Let cool for 5 minutes, top with the basil, and serve. 


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Preparation

 1  Heat your oven to 525 degrees, with the pizza stone inside.  2  Stretch your dough into the desired size and thickness. The husband likes thin crust pizza, so I stretch mine out a lot, maybe to 1/4" thickness.  3  Spread the pesto all over the dough, leaving a 1/4"-1/2" ring for the crust. Sprinkle the cheese over the pesto and top with the sausage and tomatoes.  4  Bake for about 10 minutes, or until the cheese is browned and bubbly. Let cool for 5 minutes, top with the basil, and serve.

About


You should know by now that pizza and I are involved in an intense love affair.
After picking up some basil sausage at Trader Joes, I decided to make a pesto-based pizza, topped with said sausage. This pizza pretty much came to me as I picked up ingredients at Trader Joes recently and the combo worked out fantastically.
The husband can be kind of picky, so I was worried about him liking this pizza, but he loved it. He scarfed down two big pieces for dinner, ate a bit more for a midnight snack, and then polished off the rest for lunch the next day! I'd say that's a pretty big endorsement right there.
I love this pizza and can't wait to make it again. It might be good with some red onion bits on it as well, but that's up to you to decide. I plan to keep the recipe just as it is.