Italian Sausage White Sauce Pizza
with Basil Pesto and Pear Arugula-Spinach Salad
Prepare to be mind blown by the deliciousness of white sauce pizza! Savoury Italian sausage, gooey Mozzarella cheese and herby basil pesto are the dream team of toppings, along with a delicious white sauce showcasing umami-rich Parmesan cheese.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
(Peut contenir Moutarde, Soya, Blé, Oeuf, Lait)
340 g
Pâte à pizza
(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
56 g
Mélange roquette et épinards
1 pièce(s)
Échalote
1 pièce(s)
Poire
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
¼ tasse(s)
Parmesan, râpé
(Contient Lait)
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Noix, Blé, Lait, Soya, Sulfites, Oeuf, Poisson)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Arachides, Triticale, Noix, Sésame, Soya, Blé, Lait, Sulfites, Moutarde)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cs
Assaisonnement italien
(Peut contenir Soya, Triticale, Sésame, Noix, Lait, Moutarde, Sulfites, Blé, Arachides)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
0.13 cc
Poivre*
0.13 cc
Sel*
1.5 cs
Huile*
½ tasse(s)
Lait*
Informations nutritionnelles
Ustensiles
Instructions
- Sprinkle both sides of dough with flour.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with half the Italian Seasoning (use all for 4 ppl), salt and pepper.
- Remove from heat, then transfer sausage to a plate.
- Carefully wipe the pan clean.
- Peel, then finely chop shallot.
- Reheat the same pan over medium.
- When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan to melt. Add shallots. Cook, stirring often, until softened, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 1 min. Add Parmesan and 1/2 cup milk (dbl for 4 ppl). Cook, stirring often, until Parmesan melts and sauce thickens, 3-4 min. Season with salt and pepper.
Check timing and sauce ratios in development
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread white sauce over dough. Top with sausage.
- Sprinkle cheese over top.
- Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pear into 1/4-inch pieces.
- Add vinegar, 1/2 tsp sugar, 1 tsp pesto and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
- Add arugula-spinach mix and pears to the bowl with dressing, then toss to combine.
- When pizza is done, let sit for 2-3 min.
- Cut pizza into slices, then drizzle basil pesto over top.
- Divide pizzas and salad between plates.