al fresco® Pizza Alfredo with Roasted Vegetables

20 minPrep Time
10 minCook Time


  • 1 12" Boboli® Whole Wheat Pizza Crust
  • 1 12 oz. package al fresco® Sundried Tomato Chicken Sausage
  • 1 small zucchini squash, cubed
  • 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


  1. Preheat oven to 450° F. 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.

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