Goat cheese stuffed crust chicken sausage and veggie pizza – 9.4P and 135 c per slice.
Go ahead. Eat half of it. And it is super simple…. Start at Trader Joes
Get the pizza dough. I prefer the garlic herb.
I used a big tablespoon of each of those for the sauce. I love artichoke hearts so the antipasto was perfect addition to the sauce.
- roast bell peppers
- sliced mushrooms
- baby arugula
- chicken sausage
- creamy herbed goat cheese
- goat cheese cheddar cheese
- onion or shallots
spread the sauce over the unbaked crust, doesn’t matter which goes on first. Layer the baby arugula next. Add some basil if you like.
Slice thinly your toppings and layer them on thinking about what needs to be protected from the heat and what needs to be exposed. I put the thin sliced goat cheese cheddar on and then layered the onion on last because I wanted it to cook thoroughly. Here you can see I crumbled the goat cheese around the edges so I could roll it up to create the stuffed crust
Bake at 500 for 10-15 minutes or until golden brown. Commence drool. Do yourself a favor and make two…. you will be glad you did.