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Turkey Sausage–Pesto Pizza
Serves 8 / Enjoy the light, summery flavor of pesto combined with fresh tomatoes and healthy turkey or chicken sausage. Look for sausage with less than 5 grams of fat per serving and minimal sodium.
Basil-Tomato Pesto
2 tablespoons pine nuts, toasted
1 large tomato, diced
1 cup tightly packed fresh basil leaves
2 cloves garlic
1/4 cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 Basic Pizza Dough recipe (or one 12-inch store-bought crust)
Cornmeal
Topping
6 ounces low-fat cooked turkey or chicken sausage, any flavor, sliced
1 tomato, thinly sliced
2 cloves garlic, sliced
1/3 cup crumbled reduced-fat feta cheese
1/2 cup shredded low-fat mozzarella
1/3 cup sliced almonds
1. Combine all pesto ingredients in a food processor or blender. Blend until smooth. (Pesto will keep in refrigerator for 3–5 days.)
2. Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
3. Spread 1/2 cup pesto evenly over crust and top with sausage, tomato, and garlic. Sprinkle with feta, mozzarella, and sliced almonds. Bake for 20 minutes or until crust is golden brown and cheese is melted.