Recipe Mock Pizza with Puff Pastry, Pesto and Italian Sausage

ElizabethB

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Joined
14 Aug 2017
Local time
4:25 AM
Messages
3,072
Location
Lafayette, LA. US
Sounds crazy but REALLY good.

INGREDIENTS
2 - links Johnsonville Mild Italian Sausage
1 sheet frozen Puff Pastry - defrosted
Pesto - I made the pesto using a generic recipe with one difference. I use pecans instead of pine nuts.
Grape tomatoes - cut in half
Crumbled Feta Cheese
Crushed red pepper flakes (optional)
Fresh Basil

METHOD
Heat oven to 400 degrees F
Remove the Italian Sausage from the casing and lightly brown - it does not have to be fully cooked
Set aside to drain and cool
Roll out the defrosted Puff Pastry
Spread the pastry with Pesto
Distribute the sausage evenly over the Pesto
Lightly sprinkle with crushed red pepper if using
Crumble cheese over the top.
Place tomato halves on top
Refrigerate for 15 minutes
Bake 15 to 20 minutes - until pastry is golden
Remove from the oven and immediately top with fresh basil

43510
 

caseydog

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25 Aug 2019
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EB, I salute your use of pecans in your pesto. They grow wild where you live. In Port Arthur, I picked them up in our yard. I believe in using what grows where you live, and pecans instead of pine nuts is a perfect example.

CD
 

ElizabethB

Veteran
Joined
14 Aug 2017
Local time
4:25 AM
Messages
3,072
Location
Lafayette, LA. US
EB, I salute your use of pecans in your pesto. They grow wild where you live. In Port Arthur, I picked them up in our yard. I believe in using what grows where you live, and pecans instead of pine nuts is a perfect example.

CD
:thankyou:
The first time was one of those "OMG - I want Pesto, don't have pine nuts but do have pecans" moments. Since then it has been a deliberate choice. I like the flavor of the pecans and usually use a little more (1 1/2 times) the suggested amount.
 
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