Ingredients
- 2 pounds pre-made pizza dough or 1 batch Best Pizza Dough divided into 2 balls
- 1 package COLEMAN ORGANIC® Apple Chicken Sausage, cut into 1/4” slices
- 14–16 campari tomatoes, sliced into 1/2” slices
- 1/2 medium sweet yellow onion, sliced
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sugar
- 2 tablespoon fresh basil, finely chopped
- 1 teaspoon fresh oregano
- 1 granny smith apple, sliced thin
- 8 ounces goat cheese, crumbled
- 1/2 cup chopped pecans
- Microgreens
Instructions
- Preheat the oven to 425F, rack in the middle. Line a rimmed baking sheet with parchment. Place the tomatoes, garlic, onions on the tray. Mix together the olive oil, salt, and pepper and pour over the tomatoes and onions. Roast for 15 minutes or until the tomatoes are soft and the onions have started to char slightly.
- Remove the pan from the oven and turn the oven up to 475F. As the oven is heating up, pour all of the ingredients (oil too), into a food processor and pulse until combined. Add in the basil, oregano and sugar. Taste for seasoning.
- Lightly flour your clean counter and stretch out one of your dough balls into a 10-12” round circle. Place the dough on a baking sheet lined with parchment paper. If need be, reshape to make a circle. If your oven can fit 2 sheet pans side by side then make both pizzas at once. If not, make the second one after the first one is done.
- Ladle on as little or as much sauce as you like (I tend to go with 6-7 ounces on a 10” pizza) spreading it out almost to the end (leaving a 1/2” border). Next add half of the sliced apples, half of the sliced COLEMAN ORGANIC® Apple Chicken Sausages, half of the goat cheese crumbles, and half of the pecans. Bake for 10-14 minutes or until the dough is golden brown and the edges feel crusty.
- Remove the pan from the oven and slide the pizza onto a cutting board. Cut the pizza and garnish with microgreens. If desired drizzle with a balsamic glaze or some chili oil
