It’s pizza night! This Italian sausage and pesto pizza is going to be a favourite. Take out has nothing on this comfort dish. This pizza is made with fresh pizza dough from the Italian Star Deli and topped with Italian sausage, pesto, baked mushrooms, onions, bell peppers and mozzarella. Rolling this pizza dough and pilling it high with roasted vegetable will awaken your inner chef.
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preparation time: 20 min
Total time: 40 min - difficulty level: 2
- recipe ID: CF46
- cuisine region: fusion Mediterranean
Featured Saskatchewan Products
Tools
- knife
- cutting board
- baking sheet
- parchment or non-stick liner
- rolling pin
- pan
Preparation
1
Prepare the vegetables: Heat up the oven to 400F. Rinse and dry all produces. Cut the onion dices of about 1 cm thick. Slice the bell pepper and the mushroom in about 1/2 – 1 cm thick slices.
2
Cook the vegetables: Place the onion, bell peppers and mushrooms on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil ( 1/2 tsp, 1 tsp, 1 1/2 tsp) , sprinkle with salt (¼ tsp, 1/2 tsp, 1/2 tsp), pepper (1/8 tsp, 1/4 tsp, 1/2 tsp) and Italian Spice blend. Combine to evenly coat the vegetables. Cook for about 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden.
3
Cook the sausages: Add oil (1/2 tsp, 1 tsp, 1 tsp) to a pan on medium heat, Take the Italian sausages out of their caissing and place the meat in the pan and stir regularly until fully cooked*. This should take about 10 minutes.
Once the vegetables are cooked, take them out of the oven and increase the temperature to 450F to bake the pizza.
Note: Ensure the sausage is cooked to at least 165F.
4
Roll the dough: lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with the flour by placing it on the floured counter and then turning it upside down. Roll the dough with a rolling pin until about 1/2 cm thick. If the dough is sticky dust it and the counter with more flour. The dough will likely bounce back and not keep it’s shape very well. You can finish shaping it in the baking sheet.
Gluten- Friendly: Skip this step as the dough is ready for toppings.
5
Assemble, bake and serve: Transfer the pizza dough to the baking sheet. Use your hands to pull the dough and shape it as desired. Place the pesto evenly across the pizza. Garnish with the cooked Italian sausage, the cooked mushrooms, onion, bell peppers and mozzarella. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Cut in pieces and serve.
Gluten-Friendly: Bake about 8-10 minutes or until the mozzarella is becoming golden.
*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.
Bon Appétit!
Ingredients
Included
2 portions
4 portions
Tags
Note: We cannot guarantee any dish is allergen free.
Dr. Herrington's Health Fact
Regina Naturopathic
BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.
Cooking with Kids
Cooking for kids?
Feel free to slowly introduce pesto to children as they may not like it’s flavour right away. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce for a flavour kids are more used to.
Making this recipe with kids?
Ask the child to help by completing step 4.
- Roll the dough
Recommended Wine Pairing
CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99
SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09
Nutritional Information
