al fresco® Pizza Alfredo with Roasted Vegetables
1 12 oz. package al fresco® Sundried Tomato Chicken Sausage
1 small zucchini squash, cubed
1 12" Boboli® Whole Wheat Pizza Crust
1 c. white onion, sliced
1 c. Crimini mushrooms, sliced
1/2 c. light Alfredo sauce
1/4 c. sundried tomatoes, drained
1/4 c. fresh basil leaves, chopped
3 oz. light Mozzarella cheese, shredded
2 tbsp. Asiago cheese, shredded
1 tbsp. olive oil
1 tsp. salt
1 tsp. pepper
Preheat oven to 450° F.
Cook time 8 - 10 minutes
Mix zucchini, onions and mushrooms with the salt, pepper and olive oil; spread mixture on the baking sheet. Roast in the oven for 10 minutes. Stir once and bake until nicely browned.
Cut al fresco® Sundried Tomato Chicken Sausage into 1/4" slices, on the bias.
To assemble pizza, evenly spread Alfredo sauce over the Boboli® pizza crust, leaving a 1" border. Spread roasted vegetables, basil and chicken sausage. Top with sun-dried tomatoes. Sprinkle with Mozzarella and Asiago, bake 8 – 10 minutes or until cheese is melted. Let sit for 5 minutes. Slice and serve.
For 8" pizza crust, use 2/3 ingredients.