This is the other pizza that my husband made for our dinner tonight. This is my personal favorite. There is something very comforting about the italian sausage and roasted veggies. The other pizza he made was a Spinach, Pancetta and Goat Cheese Pizza. We use Udi’s frozen GF pizza crust, but any GF crust will work.
3 mild Italian sausage links, casing removed
1 1/2 cups fire roasted peppers and onions (I use the frozen Trader Joe’s version)*
4 heaping Tablespoons of pesto, divided
1 cup, divided, Italian Shredded Cheese Blend (any type will work-just make sure it is GF)
Preheat oven to 400.
Place two pizza crusts on a cookie sheet. I like to use a silpat mat, but it is not necessary.
In a pan, saute the sausage, stirring to break up clumps. Saute until browned. Add the vegetables and if using the pre-cooked version from TJ’s cook until heated through for three minutes. If cooking your own peppers and onions and to the meat and heat thoroughly.
Spread half of the pesto thinly across each crust with a butter knife or the back of a spoon onto each pizza. Just like you would lightly spread butter on bread. Place half of the meat/veggie mixture on top of each pizza on the pesto. Then sprinkle half the cheese over each pizza.
Bake for 10 minutes. Slice and serve warm.
Author Information: Jen Cafferty, Chicago, IL
Jen Cafferty, Founder, The Gluten Free Cooking Expo
Websites: www.gfreelife.com, www.glutenfreeclasses.com