smoked sausage pizza

Summer Grilling Category winner

Lynne M. Genter, Columbus

1 package pre-made pizza crust
1 package Bob Evans Italian Sausage
1 tablespoon liquid smoke
1 or 2 tablespoons olive oil
¼ to ½ cup pesto
2 fresh tomatoes, sliced
1 medium red onion, sliced
1 red pepper, cut in strips
½ cup peach marmalade
¼ cup hot water
1 cup shredded smoked Gouda cheese

Defrost pizza dough according package instructions and roll to fit pizza pan. Brown the Bob Evans Italian Sausage; add liquid smoke to the sausage as it cooks. Remove the sausage drippings and set aside.
 
 On top of pizza dough, lightly brush with 1 or 2 tablespoons of olive oil. Spread 1/4 to 1/2 cup of pesto on top of dough. Crumble sausage on top of crust. Place tomato slices on top of sausage, then place onion slices (to taste) on top. Place pepper strips in pinwheel design.

Mix peach marmalade with hot water and drizzle over the pizza. Cover pizza with the smoked gouda cheese.

Bake for 10 to 12 minutes in 425 degree oven.

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• September 1, 2009, 3:19 pm - Bill Johnson

  This sounds GREAT.
  Glad our garden is growing well so we can make some pesto and try the recipe. Thanks for the ideas.