5 stars based on 1 Review
Servings: 4 Servings
1 link Italian sausage, casing removed (about 1/3 pound)
1/2 pound asparagus, sliced in half crosswise and lengthwise
1 cup cherry or grape tomatoes
3 cloves garlic, thinly sliced
3 tablespoons olive oil, divided
1 pound store bought pizza dough, room temperature
Flour, for dusting
1 1/2 cup part skim ricotta cheese
2 cups baby arugula
Preheat a pizza stone for 1 hour at 450 degrees on the center rack of your oven.
While your oven heats, cook the sausage completely in a non-stick skillet, breaking up with the back of a wooden spoon until crumbly.
Add asparagus, cherry tomatoes, and garlic to a large bowl and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss well.
Sprinkle a pizza peel with flour and stretch out your dough into a 12-inch round. Top evenly with asparagus, tomatoes, sausage, and ricotta cheese.
Slide pizza on the stone and bake for 20-25 minutes, until golden and bubbly. Remove from oven and top with arugula and an additional drizzle of olive oil.
Recipe Courtesy of Paula Deen