Sausage, Red Bell Pepper and Spinach Pesto Pizza

Ask and you shall receive. On my last pizza post, many of you left comments to keep the pizzas rolling so here’s this week’s installment! This time I’ve made a recipe I found on Bev Cooks awhile back. You make a pesto using spinach leaves for the sauce, and top it off with red pepper, Italian sausage and of course Mozzarella cheese. It’s a pretty fantastic little dance of ingredients. And they certainly look good together too!

Of course as with all of my pizza recipes, you do not need a stone and peel to make pizza at home. Just cook it on a pizza pan or cookie sheet as you prefer, but I am convinced that the crust comes out as pure perfection when using a stone. So you really should get your hands on one sooner rather than later. Probably my favorite kitchen item ever. And I am sure you can tell how well-loved it is by it’s stained appearance in pictures.

By the way, is anyone shocked that I rate every pizza I make as 2-3 servings? Maybe I am just a fat kid but there’s hardly a pizza made in my kitchen that ends up producing more than 3 servings. Maybe I cut my slices too big, but I don’t care O:-).

One year ago: Review: Just Tell Me What to Eat!

SAUSAGE, RED BELL PEPPER AND SPINACH PESTO PIZZA

Serves 2-3

Ingredients:

2 cups baby spinach

3 cloves garlic, chopped

1/4 cup grated Parmesan

1/4 pine nuts, toasted

Salt and pepper

1/2 cup extra-virgin olive oil, plus 1 Tbsp

1 Italian sausage, casing removed

1/2 red bell pepper, cut into thin sticks

1 recipe thin-crust pizza dough

1 cup shredded mozzarella

Directions:

  1. Preheat oven to 450 degrees, with pizza stone on bottom rack.
  2. In a food processor add the spinach, garlic, Parmesan, pine nuts, and a pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside.
  3. Heat the remaining tablespoon oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Drain on a paper-towel lined plate. Set aside.
  4. To the same pan, add the red pepper. Add a little more oil if needed. Add a dash of salt.
  5. Transfer pizza dough to the preheated pizza stone using a cornmeal dusted pizza peel. Bake for 10 minutes or until slightly golden.
  6. Remove pizza and stone and evenly spoon the pesto over the crust. Sprinkle a little cheese on top. Then add the sausage and peppers. Then more cheese.
  7. Return pizza and stone to the oven and bake 10 minutes, or until golden brown and cheesy is bubbly. Slice and eat.

Source: Bev Cooks

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