Ingredients
- 1 12" Boboli® Original Pizza Crust
- 1 12 oz. package al fresco® Roasted Garlic Chicken Sausage
- 1 clove garlic, minced
- 1 c. ricotta cheese
- 1 c. Romano cheese, grated
- 1 c. mozzarella cheese, shredded
- 2 tbsp. olive oil
- 1/4 c. tomatoes, thinly sliced
- 1 c. broccoli
- 1/4 c. eggplant, sliced
- 1/2 c. mushrooms, sliced
- 1/4 c. onions, sliced
- 1/4 c. spinach
- Pinch crushed red pepper
- Pinch oregano
- Pinch pepper
- Pinch salt
Directions
- Preheat oven to 450° F. In a large pan over medium heat, sauté al fresco® Roasted Garlic Chicken Sausage until cooked through. Remove from pan, slice into 1/4" pieces and set aside. Add one tablespoon of the olive oil to pan, then add one clove of fresh minced garlic and cook about one minute. Add mushrooms, eggplant, and onions and sauté about 5 minutes. Add fresh spinach, diced tomatoes and broccoli. Add a tablespoon of water to prevent sticking, if necessary.
- Spread ricotta on Boboli® pizza crust; add salt, pepper, oregano, and grated Romano. Add sautéed vegetable mixture and chicken sausage, and top with mozzarella cheese. Cook for 8 - 10 minutes or until cheese is melted. Remove from oven, add crushed red pepper to taste, and enjoy!
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