Originally posted by Sarah – December 6, 2015
Tonight was pizza night, I love pizza night. We had a gluten free pizza, a plain cheese pizza and a sausage and potato pizza. Guess which one I plan on sharing with you tonight? The grown up pizza of course. Let’s take a look.
Oh yeah.
I started by taking two sweet Italian sausages from the share yesterday and removing the casing. This way I can use them as a sausage crumble on the pizza.
Brown up the crumbles, there is so much flavor developed if you let the sausage form a nice brown crust. Set the sausage aside on a paper towel to absorb the excess fat.
Next I sprinkled a little Parmesan cheese on a pizza crust (yes, I used a store bought crust, I was short on time today!). Heat the crust just until the cheese melts and browns a bit.
Next, rub a clove of garlic and a little olive oil on the crust. Sprinkle some finely chopped fresh rosemary on top.
Using a mandolin I sliced one potato into thin slices and placed them on the pizza. If you like a softer potato on your pizza I suggest you give them a quick dip in some boiling water to soften them before adding them to your pizza.
Now is the time to add the sausage crumbles to the pizza. Top that with grated fontina cheese. Fontina is quite soft and is a great melting cheese so it’s great for pizza.
Place your pizza into a preheated 400 degree oven for 12 minutes. If you are using a homemade crust, bake as needed for your crust.
While that is cooking you have time to put together quick salad. A simple bed of spinach topped with bean sprouts from the share and some fruit, I used raspberries. This is a great time to use some of the balsamic dressing from the share, delicious.
A fun meal for the kids with a nice grown up pizza option too! It was pretty great to look at the four kiddos tonight and think about how fortunate it is to be raising them with such a love for fruits and veggies, another perk to a CSA! I had to smile when I watched all of them enjoying their pizza and munching on spinach and sprouts. Life is good! Enjoy.
