Wednesday, July 8, 2009
I love the savory combination of the fresh tomato, basil, and basalmic vinegar topping and Glen loves the hearty sausage and pepperoni layer. Not surprisingly the kids are sticking with their plain old sauce and cheese version, but we're loving our new fresh tasting savory *adult* pizza! (The last time I made it, Glen was out of town so I made it without the meat and really enjoyed it vegetarian style too).
1/2 lb. pork sausage
1 prebaked Italian bread shell crust (14-oz.)
1 pkg. (6-oz) sliced turkey pepperoni
2 cups (8-oz.) shredded mozzarella cheese
1-1/2 cups chopped plum tomatoes
1/2 cup fresh basil leaves, thinly sliced
1 Tbs. olive oil
2 garlic cloves, minced
1/2 tsp. minced fresh thyme (or 1/8 tsp. dried thyme)
1/2 tsp. basalmic vinegar
1/4 tsp. salt
1/8 tsp. pepper
In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage, and cheese. Bake at 450° for 10-12 minutes or until cheese is melted.
In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt, and pepper. Spoon over pizza. Garnish with additional basil if desired.