Chicken Sausage Pizza with Kale Walnut Pesto
Olive oil for drizzling
Links, about 1/2 lb, uncooked chicken sausage (The recipe calls for garlic herb)
1 lb ball whole wheat pizza dough, at room temperature
Flour for rolling
1 batch Kale Walnut Pesto (As a specialty pesto, this may be hard to find. Be creative and make your own - pulse kale, walnuts, and basil pesto together in the blender)
1 cup freshly shredded low-moisture, part-skim mozzarella
1/2 cup freshly shredded 50% reduced fat cheddar cheese
Preheat the oven to 450°F.
Remove the casings from sausage and place the meat in a medium nonstick skillet set over medium-high heat.
Cook, breaking up with a wooden spoon, until crumbled and no longer pink, about 5-7 minutes. Set aside.
Drizzle a bit of olive oil onto a rimless baking sheet.
Lightly flour a clean work surface.
Roll out the dough to about 1/4-inch thickness.
Transfer rolled out dough onto the sheet.
Spread the pesto evenly over the rolled out dough.
Top with cooked crumbled sausage and both cheeses.
Bake for eight minutes.
Carefully remove the baking sheet from underneath the pizza.
Bake directly on the oven rack for 3-4 minutes, or until the crust is crisp and the cheese is golden brown.