Ingredients
- 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
Directions
- 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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