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Anthony Falco’s Thin and Crispy Pesto and Sausage Pizza
Anthony Falco

Anthony Falco

Anthony Falco’s Thin and Crispy Pesto and Sausage Pizza

Sausage and pesto is an unexpected combination, and done correctly it is a new classic. You don’t have to just stick to Genovese basil pesto, there are all kinds of fresh herbs and different nuts you can use.
time

30 mins total time

activetimeIII

5 mins active time

easy

Easy

user

Makes 1 pizza

Ingredients

Measurements:

  • flour icon
    Flour

    for dusting

  • pizza dough ball icon
    1 pizza dough ball

    (see Anthony Falco’s Thin and Crispy Pizza Dough recipe)

Topping (per pizza)

  • shredded 50/50-part skim and whole mozzarella cheese icon
    5¼ oz shredded 50/50-part skim and whole mozzarella cheese
  • fresh mozzarella icon
    1¾ oz fresh mozzarella

    torn

  • finely grated parmigiano reggiano icon
    ¾ oz finely grated parmigiano reggiano
  • pesto sauce icon
    1½ oz pesto sauce
  • Italian sausage icon
    1¾ oz Italian sausage

    squeezed from casings into pieces

Instructions

  • 1On the Smart Oven® Pizzaiolo with the interface magnet in place, press and hold the deck temp dial and turn the top temp dial from off to 350°F, then release the deck temp dial. The manual mode light will flash 3 times, then stay on to indicate it is in Manual mode. Turn the Deck Temp to 600°F, the Top Temp to 500°F and the Top Control to Even Heat. This can take up to 20 minutes.
  • 2Once the oven has preheated, stretch and shape the dough on a lightly floured surface, then place on the lightly floured peel.
  • 3Scatter with the shredded mozzarella, fresh mozzarella and parmigiano reggiano, then top with the pesto and sausage pieces.
  • 4Cook for 7 to 10 minutes, turning halfway through cooking.
  • 5Transfer to a board, slice and serve.
Main course
Breads
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