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Sausage Burrata Pizza | ThermoPro Recipes

Pesto Sausage & Burrata Pizza









  • 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
  • 1t tsp. Dried Oregano
  • ½ tsp. Garlic Powder
  • Water or Oil to brush on the crust

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HOW TO MAKE Pesto Sausage & Burrata Pizza

  • Step 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.

  • Step 2. Preheat your oven to 400 degrees Fahrenheit. Set your ThermoPro thermometer to at least 165 degrees (we prefer 170 degrees) and place the probe in one of the sausages.

  • Step 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.

  • Step 4. Place all of the pesto ingredients in a blender or food processor and pulse until a chunky pesto forms.

  • Step 5. Add salt and pepper to taste.

  • Step 6. Roll the dough out in a circular or rectangular shape between ⅛-¼” thick.

  • Step 7. Arrange the torn kale and a few pieces of burrata on the bottom, then layer on the sliced sausage and remaining burrata.

  • Step 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.

  • Step 9. Combine the dried basil, dried oregano and garlic powder and sprinkle it all over the pizza.

  • Step 10. Bake at 375 degrees 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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