1 12" Boboli® Original Pizza Crust
1 12 oz. package al fresco® Sundried Tomato Chicken Sausage
1 clove garlic, minced
1 tbsp. olive oil
1 c. artichoke hearts, canned, quartered
3/4 c. roasted red peppers, 1" strips
1 tsp. balsamic vinegar
1 c. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
1/2 tsp. oregano leaves, crushed
Preheat oven to 450° F.
Cook time 8 – 10 minutes
In medium pan over medium heat, grill al fresco® Sundried Tomato Chicken Sausage, remove from pan, and slice into 1/4" pieces. In the same pan, sauté garlic, artichokes, red peppers, balsamic vinegar, and olive oil. Remove warmed veggies from heat. Arrange veggies and chicken sausage evenly over the Boboli® pizza crust leaving a 1" border. Sprinkle with Mozzarella and Parmesan cheese and oregano. Salt and pepper to taste. Bake 8 – 10 minutes or until crust is golden and cheese is melted. Remove from oven, let cool, and enjoy!
For 8" pizza crust, use 2/3 ingredients.