Sweet and savory Caprese Chicken Pizza with sun-dried tomato pesto, tomatoes, fresh basil, and mozzarella, pork-free Chicken sausage and gluten-free pizza crust.
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Prep Time 10mins
Cook Time 14mins
Total Time 24mins
Course Main Course
Cuisine American, Italian
1packageChebe Pizza Crust Mix
1-2Tablespoonsolive oilfor drizzling
¼cupBarilla sun-dried tomato pesto
1Gilbert's Caprese Chicken Sausagethinly sliced
1-2Tablespoonsbalsamic reductionfor drizzling
Smallhandfulfresh basil leavestorn roughly
red pepper flakesoptional
Preheat the oven to 450°F. In a small bowl, combine the Chebe pizza mix, parmesan cheese, eggs, and olive oil. Slowly mix in the milk. Knead the mixture together to form a smooth ball.
Roll the dough out into a 14-inch circle. Place on a pizza pan and bake for 7 minutes.
Meanwhile, gather the pizza toppings. Slice the tomatoes and sausage.
Remove the crust from the oven and drizzle with olive oil. Spread the sun-dried tomato pesto thinly on top of the crust. Sprinkle with mozzarella cheese, tomatoes and sausage. Add a sprinkle of red pepper flakes if you prefer a little kick.
Place the pizza back in the oven for an additional 7 minutes. Bake until cheese is bubbly and slightly browned.
Remove and drizzle the pizza with balsamic reduction and torn basil. Slice and eat immediately.