In this easy dinner pizza recipe I used pesto instead of tomato sauce and I couldn’t get enough of it, especially when it’s loaded with two kinds of cheese, Italian sausage, and cherry tomatoes!
Author: Nectaria
Servings: 6 people
INGREDIENTS
For the crust
1 tablespoon instant yeast
1 teaspoon sugar
1 teaspoons salt
2 tablespoons olive oil
350 gr. / 12.34 oz. all-purpose flour
200 gr. / 7.05 oz. lukewarm water
For the topping
2 Italian sausages, sliced
1 cup cherry tomatoes, halved
5 tablespoon pesto sauce
200 gr./ 7.05 oz. mozzarella, shredded
100 gr./3.53 oz. emmental, shredded
INSTRUCTIONS
To make the crust
Combine all the ingredients in a large bowl and mix and knead – by hand or mixer to make smooth, elastic dough.
Place the dough in a lightly greased bowl, cover it, and let it rise for 15 to 20 minutes.
Start preheating the oven to 425°F / 220°C while the dough rests.
Grease a 12 x16 inches pan with vegetable oil. Lay the dough in the pan, and stretch it towards the edges until it starts shrinking back. Cover and let it rest for 10 minutes. Stretch the dough to cover the bottom of the pan.
Spread the pesto sauce in a thin film over the crust. Sprinkle with half of mozzarella and emmental cheese, add Italian sausage and cherry tomatoes. Sprinkle with the remaining cheese and bake the pizza for about 15 minutes, or until the filling is bubbly and the topping becomes golden brown.
Remove it from the oven and carefully lift it out of the pan onto a rack. Let the pizza cool down for about 10 minutes before cutting and serving.