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Three-Cheese Pesto Pizza

By: Ann Bridges

"Creamy pesto adds flair to this thick crust pizza created by Ann Bridges of Albuquerque, New Mexico. 'The homemade crust is so simple,' Ann notes. 'It also freezes nicely.'"

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 teaspoons sugar
4 tablespoons olive or vegetable oil, divided
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
1 cup fresh basil leaves
2 garlic cloves, minced
1 (8 ounce) package cream cheese, cubed
1/2 pound bulk Italian sausage
1 cup chopped onion
1 cup spaghetti sauce
1/3 cup grated Parmesan cheese
2 cups sliced fresh mushrooms
1 (2.25 ounce) can sliced ripe olives, drained
1 1/2 cups shredded Monterey Jack cheese

Directions

In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 3 tablespoons oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, bout 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, for pesto, place basil and garlic in a blender or food processor; cover and process until smooth. Transfer to a mixing bowl. Add cream cheese and remaining oil; beat until smooth. Set aside. In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Set aside.
Punch dough down. On a lightly floured surface, roll into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. build up edges slightly. Spread with pesto. Layer with the spaghetti sauce, Parmesan cheese, sausage mixture, mushrooms, olives and Monterey Jack cheese. Bake at 400 degrees F for 30-35 minutes or until crust is golden brown and cheese is melted.