Do you ever get sick of cheese pizza? Do your children turn their backs on anything that is not pepperoni? This pizza is one that Marco and I enjoy while the kids nosh on their classic slices.
I wrote this recipe last year for Hannaford’s fresh magazine and it seems to make a monthly appearence at our house. Just for the record, the onions only go on my half of the pizza – you see Marco is a fussy pants too. He just happens to be a fussy pants who loves artichokes.
The fully cooked chicken sausage is a handy ingredient. It regularly makes an appearance on pasta night. I turn to pre-baked crust when I am really strapped for time, but we have also made this pizza with the fresh whole wheat dough available at most grocery stores. It is a tasty supper either way and the best part is that everyone is happy. Dinner Harmony = Bliss.
Artichoke and Chicken Sausage Pizza
1 (12-inch) prebaked whole wheat pizza crust
2 cups your favorite pasta sauce, especially good with Rao’s Southern Italian or Mom’s Traditional Sauce
2 links (about 6-ouces) Italian-style, fully cooked chicken sausage
3/4 cup grated pizza cheese
1 (14-ounce) can artichoke heart quarters, drained and patted dry
1/2 cup thinly sliced red onion (optional)
1/4 cup grated Parmesan or Romano cheese
1. Preheat oven to 450°F. Place pizza crust on a baking sheet. Slice sausages thinly and set aside.
2. Spread sauce onto crust. Sprinkle pizza cheese onto sauce. Then layer artichokes, sausage, and onion (if using). Top with Parmesan. Bake 12 to 15 minutes until crust is crispy and cheese is melted and golden.
Slice and serve immediately.
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