Italian Sausage Flatbread with Basil, Artichokes and Smoked Mozzarella
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Credit: Recipe courtesy of Johnsonville Sausage
The National Culinary Review, May 2016
Ingredients
12 (8-oz.) pizza dough balls
24 oz. prepared pizza sauce
2¼ lbs. smoked mozzarella cheese, sliced (or smoked Gouda or smoked fontina)
3 lbs. Johnsonville Italian sausage links, sliced
12 oz. (12) artichoke hearts, sliced
1¼ oz. fresh basil leaves, chopped
Instructions
For each pizza, roll out 1 dough ball on floured work surface into 10 x 7-inch rectangle. Transfer to cornmeal-dusted pizza peel. Ladle 2 oz. pizza sauce on dough; spread evenly. Layer with 3 oz. cheese slices, 4 oz. Johnsonville sausage slices and 1 oz. artichoke hearts. Slide pizza onto shelf of preheated 450°F oven. Bake until crust is golden-brown, about 12 minutes. Scatter 1T. chopped basil on pizza.
Yield
12 rectangular pizzas
Tags
Main Dish, Pork, The National Culinary Review
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