Roasted Red Pepper & Chicken Sausage Pizza

0 Reviews

SERVINGS

8

PREP TIME

45 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

NO

Finished with a subtly sweet balsamic reduction and peppery arugula, this savory chicken sausage pizza hits all the right notes.

This recipe is made with Jones Golden Brown® Chicken Links.

018444 - 5 oz. ANGB Chicken Link 2018
ingredients
1 pound fresh pizza dough
2 teaspoons extra virgin olive oil, divided
1/2 cup pizza sauce, divided
1 1/2 cups shredded Italian cheese blend
1/4 cup roasted red peppers, cut into strips
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown® Chicken Sausage Links, heated and sliced
1/4 to 1/3 cup fresh baby arugula
2 teaspoons balsamic reduction glaze
 
DIRECTIONS
Flour work surface and cut dough in half. Let rest for about a half hour, or until it reaches room temperature.

Preheat oven and round pizza stone to 500˚F.

Take half dough and spread to roughly 10-inch circle. If dough is hard to spread, let rest for 5 minutes, then return to shaping. Bake dough on preheated pizza stone for 5 minutes. Remove from oven, drizzle with 1 teaspoon olive oil, then spread half pizza sauce to within 1/2-inch of crust edge. Sprinkle with half the cheese, half the peppers and half the sausage.

Return to oven and bake for 7-9 minutes, or until crust has some color and cheese has caramelized. Sprinkle with half the arugula and drizzle with 1 teaspoon balsamic glaze. Cut into 8 wedges and serve. 

Preheat 2nd pizza stone and repeat process with remaining ingredients.

Notes: 
While this recipe does make 2 pizzas, you want to bake them one at a time. Otherwise, they’ll steam instead of crisp up. 
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and be reheated in the toaster oven.
 

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Ingredients

1 pound fresh pizza dough
2 teaspoons extra virgin olive oil, divided
1/2 cup pizza sauce, divided
1 1/2 cups shredded Italian cheese blend
1/4 cup roasted red peppers, cut into strips
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown® Chicken Sausage Links, heated and sliced
1/4 to 1/3 cup fresh baby arugula
2 teaspoons balsamic reduction glaze
 

Directions

Flour work surface and cut dough in half. Let rest for about a half hour, or until it reaches room temperature.

Preheat oven and round pizza stone to 500˚F.

Take half dough and spread to roughly 10-inch circle. If dough is hard to spread, let rest for 5 minutes, then return to shaping. Bake dough on preheated pizza stone for 5 minutes. Remove from oven, drizzle with 1 teaspoon olive oil, then spread half pizza sauce to within 1/2-inch of crust edge. Sprinkle with half the cheese, half the peppers and half the sausage.

Return to oven and bake for 7-9 minutes, or until crust has some color and cheese has caramelized. Sprinkle with half the arugula and drizzle with 1 teaspoon balsamic glaze. Cut into 8 wedges and serve. 

Preheat 2nd pizza stone and repeat process with remaining ingredients.

Notes: 
While this recipe does make 2 pizzas, you want to bake them one at a time. Otherwise, they’ll steam instead of crisp up. 
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and be reheated in the toaster oven.