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!
