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Sundried Tomato Chicken Sausage, Artichokes, and Roasted Red Pepper Pizza

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0614_af_sdtm_sundriedtomatochickensausageartichokeroastedredpepperpizza.jpg 20 mins 10 min 10 min 6

1 (12 oz) pkg al fresco® Sundried Tomato Chicken Sausage

1 (12") pre-cooked pizza crust

1 clove garlic, minced

1 tbsp olive oil

1 cup artichoke hearts, canned, quartered

3/4 cup roasted red peppers, 1" strips

1 tsp balsamic vinegar

1 cup mozzarella cheese, part-skim, shredded

1/4 cup parmesan cheese, grated

1/2 tsp oregano leaves, crushed

Salt and pepper to taste

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Sundried Tomato Chicken Sausage, Artichokes, & Roasted Red Pepper Pizza
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Serves6 Prep Time10 min Cook Time10 min
410Calories 16gFat 1090mgSodium More
Nutritional Info Per Serving
Sodium1090mg Sugars4g
Total Fat16g Cholesterol70mg
Carbohydrates38g Dietary Fiber2g
Saturated Fat6g Protein27g
Instructions
Try this grilled! Preheat grill on medium setting, grill sausages and prepare ingredients according to directions. Gently place pizza crust, top-side down on grill rack for 2 to 3 minutes.  Flip, add toppings, cover with grill lid and continue grilling for 8-10 minutes or until toppings are warm and cheese has melted.

Or, prepare in your oven as follows:
  • Preheat oven to 450° F.
  • Cook time 8 – 10 minutes.
  • In medium skillet, over medium heat, add olive oil and grill al fresco® Sundried Tomato Chicken Sausage, remove from pan, and slice into 1/4" pieces.
  • In the same pan, sauté garlic and toss with artichokes, red peppers and balsamic vinegar.
  • Arrange veggies and chicken sausage evenly over pizza crust leaving a 1" border.
  • Sprinkle with cheeses and oregano. Salt and pepper to taste. Bake 8 – 10 minutes on a baking sheet in lower 1/3 of oven. Cool slightly and serve.
  • For 8" pizza crust, use 2/3 ingredients.

Ingredients

1 (12 oz) pkg al fresco® Sundried Tomato Chicken Sausage

1 (12") pre-cooked pizza crust

1 clove garlic, minced

1 tbsp olive oil

1 cup artichoke hearts, canned, quartered

3/4 cup roasted red peppers, 1" strips

1 tsp balsamic vinegar

1 cup mozzarella cheese, part-skim, shredded

1/4 cup parmesan cheese, grated

1/2 tsp oregano leaves, crushed

Salt and pepper to taste

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