Sprouts and Sausage Pizza

Midwest Living - - Here &now Key Ingredient -

Let 1 pound re­frig­er­ated pizza dough stand at room tem­per­a­ture while oven pre­heats to 425°. In a skil­let, cook 8 ounces bulk Ital­ian sausage un­til no pink re­mains; drain and set aside. Trim 2 cups Brus­sels sprouts; slice cross­wise ¼-inch thick, re­serv­ing any leaves that fall off. Roll out dough on a floured sur­face to a 12-inch cir­cle. Trans­fer to a lightly oiled pizza pan. Spread 3 ta­ble­spoons

tomato paste over dough to within ½ inch of edge. Sprin­kle with ½ tea­spoon each kosher salt and crushed dried rose­mary. Top with ½ cup grated

moz­zarella cheese, the cooked sausage, sliced Brus­sels sprouts and leaves, 1⁄2 cup coarsely chopped red onion, and an­other ½ cup moz­zarella. Bake un­til crust is golden, about 15 min­utes.

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