Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1 cup warm water (110 to 115 )

  3. 2 teaspoons sugar

  4. 4 tablespoons olive oil, divided

  5. 1-1/2 teaspoons salt

  6. 3-1/2 to 4 cups all-purpose flour

  7. 1 cup fresh basil

  8. 2 garlic cloves, minced

  9. 1 package (8 ounces) cream cheese, softened

  10. 1/2 pound bulk Johnsonville® Ground Sausage

  11. 1 cup chopped onion

  12. 1 cup spaghetti sauce

  13. 1/3 cup grated Parmesan cheese

  14. 2 cups sliced fresh mushrooms

  15. 1 can (2-1/4 ounces) sliced ripe olives, drained

  16. 1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Pesto Sausage Pizza Recipe photo by Taste of Home 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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