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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pizza and wine really do work well together! Stick to a Cabernet/Merlot Blend - there are plenty to choose from! This pizza has a hint to acid from roasted tomatoes and a bit of creamy cheese from fresh ricotta - not too much of either to over power the wine. Ingredients:
1 lb flavored chicken sausage (roasted garlic & herb) |
1/2 cup whole wheat breadcrumbs |
2 large tomatoes |
1 lb prepared pizza dough, thin crust |
2 tablespoons extra virgin olive oil |
2 teaspoons garlic powder |
2 teaspoons dried oregano |
2 teaspoons salt |
2 teaspoons black pepper |
1/4 cup parmesan cheese, freshly grated |
1 lb fresh ricotta cheese |
1 tablespoon fresh chives, finely diced |
Directions:
1. Mix chicken sausage and breadcrumbs in a large bowl until well combined. Start forming into small meatballs. Set aside.
2. Preheat oven to 400 degrees. Slice tomatoes into 1/2 inch slices and place on a cooling rack, on top of a baking sheet. Sprinkle with salt and pepper. Bake for 20-25 minutes until soft in the center and crisp around the edges.
3. Stretch pizza dough to fit into a baking sheet, leaving a small crust on each edge. Brush with 1 tablespoon olive oil and sprinkle with seasonings, salt and pepper. Bake for 7 minutes until lightly brown.
4. While crust is baking, brown meatballs in a non-stick skillet with 1 tablespoon olive oil.
5. Top pre-baked crust with meatballs, tomatoes and sprinkle with parmesan cheese. Bake for 5 minutes until meatballs and crust are finished cooking.
6. Remove crust from oven. Using a small ice cream scoop, add dollops of ricotta to pizza. Place back in oven and turn off heat. Let sit for 5 minutes in the oven to warm through the ricotta, without cooking it.
7. Remove from oven, top with chives and serve!
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