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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Creamy pesto adds flair to this thick crust pizza created by Ann Bridges of Albuquerque, New Mexico. The homemade crust is so simple, Ann notes. It also freezes nicely. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
2 teaspoons sugar |
4 tablespoons olive oil, divided |
1-1/2 teaspoons salt |
3-1/2 to 4 cups all-purpose flour |
1 cup fresh basil |
2 garlic cloves, minced |
1 package (8 ounces) cream cheese, softened |
1/2 pound johnsonville® mild ground italian sausage |
1 cup chopped onion |
1 cup spaghetti sauce |
1/3 cup grated parmesan cheese |
2 cups sliced fresh mushrooms |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 3 tablespoons oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, for pesto, place basil and garlic in a food processor; cover and process until smooth. Transfer to a small bowl. Add cream cheese and remaining oil; beat until smooth. Set aside. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
4. Punch dough down. On a floured surface, roll dough into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Build up edges slightly.
5. Spread pesto over crust. Layer with spaghetti sauce, Parmesan cheese, sausage mixture, mushrooms, olives and Monterey Jack cheese. Bake at 400° for 30-35 minutes or until crust is golden brown and cheese is melted. Yield: 12 slices.
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