Saturday night was our next experimental pizza - Jeremy's turn to pick. He opted for the pesto, sausage and tomato pizza (no surprise that he went for the one with sausage on it...)
It was another FANTASTIC combination. I don't know that I've had much pesto (despite being a basil fan), but it was fantastic on the pizza. We used the same whole wheat pizza crust as the previous pizza post (alliteration!) but this time there was basil and oregano added along with the garlic and onion powders. Jeremy and I aren't sure which pizza we liked better so far, but Oscar still thinks his pick was the best (and it did win price-wise).
We also had some company for pizza night - Nana, Danielle and Aaron stopped by and stayed for dinner - the more the merrier! PawPaw stayed for pizza last week, so who knows who will show up next pizza night. My pick is up next week (and it's Nana's pick too, so we might have to invite her over to taste test)!
Pesto, Sausage, and Tomato Pizzas
- 2 teaspoons olive oil
- 1/2 pound Italian sausage, casings removed
- 1 pound pizza dough, at room temperature
- cornmeal, for the baking sheets
- 1/2 cup pesto
- 1 cup grape tomatoes, halved
- 8 ounces bocconcini, halved
- kosher salt and black pepper
- Heat oven to 475° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes; transfer to a plate.
- Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets. Dividing evenly, top with the pesto, tomatoes, bocconcini, and sausage; season with ¼ teaspoon each salt and pepper.
- Bake until the crust is golden brown, 18 to 20 minutes.