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Italian Sausage Caprese Pizza
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|1/2 lb Our Own Bulk Mild Italian Sausage|
|1 small sweet yellow onion, diced|
|8 oz Fresh Mozzarella Cheese, sliced and quartered|
|1 cup fresh basil, chopped and divided|
|12 grape tomatoes, halved|
|1 cup shredded mozzarella cheese, divided|
|1/2 cup pizza sauce|
|McCormick Parmesan Herb Seasoning Blend or other pizza herb seasoning|
|1 Boboli Thin Pizza Crust|
|Extra virgin olive oil|
|Freshly grated parmesan cheese, for topping|
- Preheat 10-inch skillet to medium-high heat. Brown Italian sausage until almost cooked through, add diced onion to the sausage and continue cooking until completely cooked. Remove from heat and set aside.
- Preheat gas or charcoal grill to medium high heat and set for indirect grilling. Brush Boboli crust with olive oil, and spread about 1/2 cup of pizza sauce evenly over the top. Sprinkle the top of the sauce with the Parmesan Herb Seasoning Blend.
- Sprinkle the bottom evenly with half the chopped basil, about 1/2 cup shredded mozzarella, then the cooked crumbled Italian sausage and onion mixture, then the sliced grape tomatoes, cut side down, then the fresh mozzarella, the remaining 1/2 cup of shredded mozzarella and finish with the rest of the chopped basil.
- *Chef's Note: Pizza can be baked in the oven directly on middle rack or on a preheated pizza stone at 425 degrees F. for 15 to 20 minutes or until cheese is melted and top is lightly browned.
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