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Recipes
Arugula-Topped Chicken Sausage Pizza
12 servings
30 minutes total

Ingredients

  • Nonstick aluminum foil
  • 2 cups fresh prediced butternut squash (or pumpkin)
  • ¾ cup extra-virgin olive oil, divided
  • 3 links fully cooked chicken sausage (about 9 oz)
  • 4 oz Parmesan (or pecorino) cheese wedge
  • 3 cloves fresh garlic
  • 1 tablespoon fresh oregano
  • 1 bag baby arugula (4–5 oz), divided
  • ¼ teaspoon crushed red pepper
  • 2 fully cooked pizza crusts (about 15 oz)

Steps

    1. Preheat oven to 425°F. Line 3 baking sheets with foil. Arrange squash on 1 baking sheet; coat with 2 tablespoons oil, then bake 8 minutes.
    2. Meanwhile, cut chicken sausage into fourths lengthwise, then chop into small pieces. Cut cheese into 1-inch cubes. Place in food processor bowl: cheese, garlic, oregano, 2 cups arugula, red pepper, and ½ cup oil; process until blended.
    3. Place 1 pizza crust on each remaining baking sheet. Brush each crust with 1 tablespoon oil; top with ¼ cup cheese mixture and even amounts chicken sausage and squash.
    4. Bake pizzas 12–15 minutes or until crusts are golden and crispy. Combine remaining arugula with remaining ¼ cup cheese mixture and top pizzas, cut each pizza into 6 wedges. Serve.

Amount per 1⁄12 recipe serving: Calories 290, Total Fat 20g, Sat Fat 4g, Trans Fat 0g, Chol 25mg, Sodium 410mg, Total Carb 22g, Fiber 1g, Sugars 2g, Protein 10g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 6%