Saturday, November 17, 2012

Zesty Lemon Sausage Pizza

A couple months ago I entered three pizza recipes in the Johnsonville Pizza Possibilities Contest.  I was notified I was one of 5 finalist.  You can view all five finalist  HERE.  I'm now waiting to hear who the Grand Prize Winner is....Keeping my fingers crossed.  I will be sharing the other two pizza's I entered over the next couple days.

Zesty Lemon Sausage Pizza

3  Johnsonville Mild Italian Link Sausages
2  teaspoons Olive Oil
3  cups fresh spinach
Juice from 2 lemons, divided
Zest from 2 lemons, divided
1 package 8oz tub Mascarpone cheese, room temp
2/3 cup Kraft parmesan grated cheese
5 teaspoons prepared basil pesto
5 or 6 leaves fresh basil, chopped
1 Boboli Original Pizza Crust

Heat olive oil in skillet place the Johnsonville sausage links in pan cook on medium heat for 12 minutes each side and remove from pan to let rest.  While the sausages are cooking mix together mascarpone cheese, parmesan, juice from one lemon and zest from one lemon.  

In the same skillet you cooked the sausage squeeze half a lemon juice in skillet and add spinach cook until just wilted and remove to a dish.  Cut sausage into bite size pieces (they will still be a little pink in the center). Squeeze the other half of the lemon juice into the skillet and add sausage cook until a nice brown crust and no longer pink.

Spread the cheese mixture on pizza crust, add basil pesto and spread on cheese mixture, add the spinach and sausage.  Sprinkle with a little parmesan cheese and bake in a pre-heated 400 degree oven for 15 minutes.  Top with fresh basil and the rest of the lemon zest and serve.

Until Next Time,

Jam Hands


  1. Love the sound of this pizza. Have a great week.

    PS thank you for following Carole's Chatter. Next week, the Food on Friday ingredient is tomato - hope you pop by and link in again


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