Caprese Chicken Pizza
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.
Ingredients
Pizza Crust
- 1 package Chebe Pizza Crust Mix
- 2 eggs
- 1 cup parmesan cheese
- 2 Tablespoons olive oil
- ¼ cup milk
Toppings
- 1-2 Tablespoons olive oil for drizzling
- ¼ cup Barilla sun-dried tomato pesto
- 1 cup mozzarella cheese
- 1 Gilbert's Caprese Chicken Sausage thinly sliced
- ½ cup grape tomatoes sliced
- 1-2 Tablespoons balsamic reduction for drizzling
- Small handful fresh basil leaves torn roughly
- red pepper flakes optional
Instructions
- 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.
Nutrition
Calories: 195kcal