FINALLY, #FollowFriday! My lack of posts is due to being overly social and dinner dating almost every night this week- I decided tonight would be a Holly Night aka finally cook something and relax!
I bought this fabulous pizza crisper when I got overly excited about cooking on a trip to Williams-Sonoma back in January. I have yet to use it! Tonight I finally christened it and made some l’italiana pizza. (Mi piace scrivere questo nell’italiano ma nessuno capisce.)
This was super easy and veggie since today is a Lenten Friday. Enjoy!
Need:
Pizza dough (I picked mine up from my favorite pizza spot for $2)
Carton of mushrooms
Package of goat cheese (11 oz)
Jar of sun-dried tomatoes
Box of veggie breakfast sausage (of course you can use any type of meat you wish)
.3 jar of gourmet pesto sauce (gourmet since it’s made creamier than a typical pesto)
Oven heated to 400 degrees
Hollyized Steps:
Cook the veggie sausage for 10 minutes in a pan and then place on a plate once it’s no longer frozen. Use the same pan to cook the mushrooms- on medium heat for about 3 minutes and add a dash of EVOO. As soon as they are brown, remove from heat.
Take your pizza pan (mine is a crisper because I love thin and crispy crust but a normal cookie sheet would suffice) and spray with EVOO and a bit of flour to help prevent sticking. FYI- this makes a bit of a mess!
Then take your pizza dough and roll it out as evenly as possible. (My crust screams ‘homemade pizza’ since I still have yet to buy a rolling pin so I used a juice glass to evenly spread the dough.)
Chop sausage and sun-dried tomatoes into chunks.
Spoon and evenly spread pesto sauce on the pizza dough. Use a thin layer to prevent soggy crust.
Then let the fun begin! Add your toppings, cheese first!
Bake for 20 minutes or until crust becomes a light brown and toppings look thoroughly cooked.
Slice and mangiare! This is AMAZING! The soft goat cheese against the texture of a crispy crust with the zang from the tomatoes is fabulously delightful!
cosa cucini
Ingredients
- Pizza dough (I picked mine up from my favorite pizza spot for $2)
- Carton mushrooms
- Package goat cheese (11 oz)
- Jar sun-dried tomatoes
- Box veggie breakfast sausage (of course you can use any type of meat you wish)
- .3 jar gourmet pesto sauce (gourmet since it’s made creamier than a typical pesto)
Hollyized Steps:
- Oven heated to 400 degrees
- Cook the veggie sausage for 10 minutes in a pan and then place on a plate once it’s no longer frozen. Use the same pan to cook the mushrooms- on medium heat for about 3 minutes and add a dash of EVOO. As soon as they are brown, remove from heat.
- Take your pizza pan (mine is a crisper because I love thin and crispy crust but a normal cookie sheet would suffice) and spray with EVOO and a bit of flour to help prevent sticking. FYI- this makes a bit of a mess!
- Then take your pizza dough and roll it out as evenly as possible. (My crust screams ‘homemade pizza’ since I still have yet to buy a rolling pin so I used a juice glass to evenly spread the dough.)
- Chop sausage and sun-dried tomatoes into chunks.
- Spoon and evenly spread pesto sauce on the pizza dough. Use a thin layer to prevent soggy crust.
- Then let the fun begin! Add your toppings, cheese first!
- Bake for 20 minutes or until crust becomes a light brown and toppings look thoroughly cooked.
- Slice and mangiare! This is AMAZING! The soft goat cheese against the texture of a crispy crust with the zang from the tomatoes is fabulously delightful!
