Sausage, Red Bell Pepper and Spinach Pesto Pizza

By on October 25, 2011 in Pizza, Pork
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You know how they say a picture is worth a thousand words? Well, today I’m showing you 10 pictures. You guys, that’s 10 thousand words.

(apparently I think you’re lame at math.)

Lucky for you I’m not going to get all “Tina the Alamo tour guide from Pee Wee’s Big Adventure” on you and describe the thousands and thousands of ways I feel about pizza when I eat it, right naiyow.

Unless you want me to.

If you did in fact want me to, it would sound like something like this.

“omgmmm…mmm…goodGRIEF…mmmm…omg….needmore….mmmmm…nomnomnom…..

omg….anotherpiece….mmmmm…gaaahh….hmmmMMMM….dearwondersoftheearth…..

mmmmm…..Ican’tfeelmyface….”

For 29 hours straight.

For this here pizza, I went with a pre-made crust, because…well, it was a weeknight and I was feeling lazy. I actually forgot about a sauce for the pie, but remembered some spinach in ze fridge, so..ba da da DAAAA, spinach pesto! Added some sausage and red bell pepper, set up a sleeping bag under a layer of cheese and camped out overnight.

Best sleep I’ve ever had.

At this time, I’d like to conclude my post and I mean it, y’all have been one of the greatest groups I have ever worked with, really. Eh heh!

Sausage, Red Bell Pepper and Spinach Pesto Pizza:


What it took for 1 12-inch pizza:

* 2 cups baby spinach
* 3 cloves garlic, chopped
* 1/4 cup grated parmesan
* 1/4 pine nuts, toasted
* 1/2 cup extra-virgin olive oil, plus 1 Tbs
* 1 Italian sausage, casing removed
*1/2 red bell pepper, cut into thin sticks
* 1 cup shredded mozzarella
* 1 pre-made 12-inch thin pizza crust
* coarse salt and freshly ground pepper

In a food processor, blitz the spinach, garlic, parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside.

Heat the remaining Tbs oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside.

To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there.

Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers. Then more cheese. Mommy.

Bake according to package directions, (around 10 minutes) slice her up and eat the WHOLE THING.

Oh I’m kidding!

Not really.

About Bev Weidner

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34 Responses to Sausage, Red Bell Pepper and Spinach Pesto Pizza

  1. Melissa @ thefauxmartha October 25, 2011 at 2:04 pm #

    I want that.

    Reply
  2. Laura (Blogging Over Thyme) October 25, 2011 at 2:15 pm #

    This looks delish! Love the pesto idea :)

    Reply
  3. Kathryn October 25, 2011 at 2:18 pm #

    I wonder if there’s anyone who would be able to stop themselves eating the whole thing?! I’m not sure I could be friends with them…

    Reply
  4. jenna October 25, 2011 at 2:20 pm #

    wow! what a stunning pizza. so many textures and flavors! beautiful.

    Reply
  5. Chris @ TheKeenanCookBook October 25, 2011 at 2:22 pm #

    Wowzers. This looks awesome! Do you deliver? ^_~

    Reply
  6. Erin October 25, 2011 at 2:46 pm #

    That looks really delicious

    Reply
  7. Lauren October 25, 2011 at 2:48 pm #

    I need this for breakfast. Stat.

    Reply
  8. brandi October 25, 2011 at 2:57 pm #

    want, want, want.

    and the reference to Pee Wee’s Big Adventure? I love you even more.

    Reply
    • Bev Weidner October 25, 2011 at 7:17 pm #

      I’m so glad someone caught that. :)

      Reply
  9. Cassie//Bake Your Day October 25, 2011 at 6:02 pm #

    I want to swim in that pesto. Yum!

    Reply
  10. Lemon October 25, 2011 at 6:18 pm #

    This looks so delicious; I now want a pizza, no not a pizza, this pizza.

    Reply
  11. Averie @ Love Veggies and Yoga October 25, 2011 at 7:14 pm #

    That’s the prettiest pizza ever! I never make pizza but you have me inspired!

    Reply
  12. Tiffany W. October 25, 2011 at 7:38 pm #

    Just wondering, what kind of premade crust did you use?

    Reply
    • Bev Weidner October 25, 2011 at 7:45 pm #

      Sure! This time around I actually used a Freschetta artisan thin crust. It was pretty good!

      Reply
  13. nicole b. October 25, 2011 at 7:40 pm #

    This looks so good and sounds so easy, I may never buy a Tony’s Pizza again. Thanks, Bev! xo.

    Reply
  14. Deena @ stay at home foodie October 25, 2011 at 8:27 pm #

    The pesto is beautiful. Actually, the whole thing looks just amazing!

    Reply
  15. Jessica October 25, 2011 at 8:28 pm #

    How well do you think this would mail?

    Just saying.

    Reply
  16. Kelli H (Made in Sonoma) October 25, 2011 at 9:04 pm #

    Seriously am dying for a piece right now!!

    Reply
  17. Katie October 25, 2011 at 11:32 pm #

    This makes my face hurt from smiling. I don’t even like red sauce (yes I do, I just like pesto better) so this looks out-of-this-world.

    Reply
  18. Cookbook Queen October 25, 2011 at 11:52 pm #

    This pizza is almost too beautiful to eat!! But somehow I think I’d manage to choke it down ;)

    Reply
  19. Heather | Farmgirl Gourmet October 26, 2011 at 12:45 am #

    Looks great Bev! Can you mail me some leftovers? Mmmm

    Reply
  20. Natalie @ Cooking for My Kids October 26, 2011 at 1:00 am #

    I love, love, love pizza. And, I must absolutely try this one!

    Reply
  21. Rachel @ Not Rachael Ray October 26, 2011 at 2:17 pm #

    More sausage? Really? Do we need an intervention? Just kidding–this looks amazing! As in, really….really amazing.

    Reply
  22. Curt October 26, 2011 at 2:30 pm #

    Now that is one mighty tasty lookin’ pizza. Even if you did have to set up a sleeping bag under a layer of cheese!

    Reply
  23. Kara October 26, 2011 at 6:39 pm #

    I saw this on Tasty Kitchen today. Looks delicious!

    Reply
  24. Deb October 26, 2011 at 8:24 pm #

    We make pizza every Friday night, so I’m adding this one to my rotation! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt!

    Thanks for sharing this recipe—I can’t wait to try it!

    Reply

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