Ingredients
- ½ pound Italian sausage, casings removed
- 2 teaspoons olive oil
- 1 pound plain or whole-wheat pizza dough, thawed if frozen
- Cornmeal, for the baking sheets
- ½ cup prepared pesto
- 1 cup grape tomatoes, halved
- 8 ounces bocconcini (fresh mozzarella balls), halved
- Kosher salt and black pepper
How to Make It
- Brown the sausage in the oil in a large skillet over medium-high heat, 6 to 8 minutes.
- Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
- Top with the pesto, tomatoes, bocconcini, and sausage, dividing evenly; season with ¼ teaspoon each salt and pepper. Bake at 475°F until the crust is golden brown, 18 to 20 minutes.
