Pesto Sausage & Burrata Pizza
Last updated Aug 24, 2022
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Pesto Sausage & Burrata Pizza
Serves: 3
Total: 1 hr
Prep: 15 min
Cook: 45 min
5.0
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Recipe Preparation
Pizza Dough
- 1 cup Flour (we used a gluten-free blend)
- ½ tsp. Baking Powder
- ¼ tsp. Salt
- 3 Tbsp. Olive Oil
- 2 Tbsp. Ice Water
- ¼ cup Yogurt
Basil Pesto
- 2 cups Kale
- 1 cup Basil
- 1–2 cloves Garlic
- 5 Tbsp. Olive Oil
- 2 Tbsp. Walnuts
- 1 Tbsp. Water
- Juice from 1 Lemon
- Salt and Pepper
Pizza Toppings
- 8 oz. Sausage Links
- ½ cup torn Kale Leaves
- 8 oz. Burrata
- 1 tsp. Dried Basil
- 1 tsp. Dried Or
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Step Description
1
If you are using our dough recipe, combine the flour, baking powder and salt in a bowl. Make a well in the center and add the oil and ice water. Mix together with a fork. Add the yogurt and mix until combined. Form the dough into a ball and cover with plastic wrap. Refrigerate the dough while you prepare the sausage.
2
Preheat your oven to 400°F. Set your ThermoPro thermometer to at least 165°F (we prefer 170°F) and place the probe in one of the sausages.
3
Place the sausages in a glass baking dish or sheet pan and bake until your thermometer beeps and the temperature is reached. Let the sausages slightly cool and slice them.
4
Place all of the pesto ingredients in a blender or food processor and pulse until a chunky pesto forms.
5
Add salt and pepper to taste.
6
Roll the dough out in a circular or rectangular shape between ⅛–¼” thick.
7
Arrange the torn kale and a few pieces of burrata on the bottom, then layer on the sliced sausage and remaining burrata.
8
Dollop about half of the kale basil pesto on top. Carefully fold up the edges of the crust. Use a little oil or water to smooth out any cracks in the crust.
9
Combine the dried basil, dried oregano and garlic powder and sprinkle it all over the pizza.
10
Bake at 375°F for 15–20 minutes, or until the crust is golden and cheese is bubbling. Top with the remaining pesto and enjoy.
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