Sausage & Pesto Pizza
Pair with Pinot Noir
From J. Cage Chef, Nick Stegner
5 oz. Pizza Dough, rolled into a 10-inch pizza skin
4 oz. Mild Italian Sausage
3 T Basil Pesto, store bought is fine
2 T Ricotta Cheese
1 oz. Spinach
2 oz. Shredded Mozzarella
Red Chili Flakes (to taste)
Preheat oven and pizza stone to 500 °degrees F or broil.
- Julienne half a yellow onion. Caramelize onion in skillet over medium heat for 10 minutes. Set aside
- Crumble sausage into bite size pieces, place in another skillet and sauté on medium heat until cooked through. Be sure not to overcook the sausage, if so, it’ll be too dry on the pizza. Set aside.
- While sausage is cooking, whisk pesto and ricotta together. Set aside.
On a lightly floured pizza peel or flat baking sheet, place 10 inch pizza skin and spread the pesto and ricotta mixture. Top with a generous layer of spinach leaves, cover with shredded mozzarella, add caramelized onions and sausage. Finish with chili flakes to taste.
Transfer to pizza stone and bake at 500° degrees F for 5-7 minutes.