One item that is typically always in my refrigerator is a pizza crust.  Now the toppings, well that is another story, but a pizza crust, yes, you will find.  Pizza is an easy solution to weeknight dinner predicaments. Since, we are creatures of habit in my household, we typically lean towards pepperoni and cheese or a version of a supreme depending on what vegetables are available. My personal favorite is our buffalo chicken which is a recipe we have perfected, but every now and then we get creative. In my opinion when you mix creativity with simplicity in the kitchen, well boys and girls, you have culinary success!

This recipe was adapted from another Blog, Food n’ Focus. I stumbled upon the post on Pinterest and after I made some adjustments based on the ingredients I had on hand, I decided to share with you.

SAUSAGE AND PESTO PIZZA:

• 1 Tbsp of Olive Oil
• 1 Pre-made Store Bought Pizza Dough
• 4 Sweet Italian Sausage Links
• 1/2 Cup of Pesto
• 1 Cup of Shredded Mozzarella Cheese
• 1/2 Cup of Shredded Parmesan Cheese
• 1 Jar of Artichokes
• Handful of Parmigiano-Reggiano Shavings
• 1 Package of Pre-Cooked Chicken

Pre-heat the oven to 375 degrees.

Remove casing from the Sweet Italian Sausage Links and crumble the sausage. Cook the sausage in 1 Tbsp of Oil in a skillet on medium high.  Once cooked through, remove and drain.

Start by spreading 1/2 a cup of Pesto over the Pizza Dough. Then layer on 1 cup of the Shredded Mozzarella Cheese and 1/2 cup of Shredded Parmesan Cheese. Add the Artichokes and the Pre-Cooked Sausage to the top of the Pizza. Sprinkle the top with a handful of Parmigiano-Reggiano Shavings. Place the Pizza directly on the top oven rack and place a baking sheet on the rack below to catch any food. Cook for about 10-15 minutes.

Remove and sprinkle with fresh basil.

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