The Pioneer Woman Tasty Kitchen
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Sausage, Red Bell Pepper and Spinach Pesto Pizza

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I’ll take 14 slices, please. And thank you.

Ingredients

  • 2 cups Baby Spinach
  • 3 cloves Garlic, Chopped
  • ¼ cups Grated Parmesan
  • ¼ cups Pine Nuts, Toasted
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • ½ cups Extra-virgin Olive Oil, Plus 1 Tablespoon, Divided
  • 1 whole Italian Sausage, Casing Removed
  • ½ whole Red Bell Pepper, Cut Into Thin Sticks
  • 1 whole 12-inch Pre-made Thin Pizza Crust
  • 1 cup Shredded Mozzarella

Preparation

In a food processor, blitz the spinach, garlic, parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the 1/2 cup oil in a thin stream until pesto-y. Set aside.

Heat the remaining tablespoon of oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside.

To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there.

Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers. Then more cheese. Mommy.

Bake according to package directions (around 10 minutes), slice her up and eat the WHOLE THING.

I’m kidding!

Not really.

One Comment

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arwenone on 10.26.2011

This looks so delicious! I will try it soon. :)

2 Reviews

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Christine (FoodieSisters) on 1.3.2012

My new favorite quick fix pizza! Thanks for this. My life needed this!

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chicagosummerlinds on 10.31.2011

YUM! I used this recipe mostly as “flavor inspiration”, since I used my own basil pesto and pizza dough…but I have to give credit where credit is due because I never thought of putting all that together! I also added a head of broccoli, chopped up, because I had it in the fridge and wanted more veggies. Great with cracked red pepper! This will be in regular rotation from now on!

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