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  • 18

    min

    prep time
  • 10

    min

    cook time
  • 8
    servings

Ingredients

  • 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

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Directions

Preheat oven to 450° F. 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!