Sausage, Mushroom & Fennel Pesto Pizza

There is a lot to say about this pizza — just look at the name!  It’s been a while since I have had the time to come up with any recipes, much less do any sort of posting on the blog.  Stay tuned for this amazing pizza recipe, but first let me give you a recap/update on this car situation of mine.

So I was the unfortunate soul to come across a dead car as I was leaving work yesterday.  Thank the Lord it got me there okay at 6 in the morning because it was far too cold to walk…but 10 hours later…I was stranded in the parking lot.

Luckily my dear friend Kyle was able to take me home, but Jason and I returned to the parking lot only to trouble-shoot for three hours.

Before taking me home Kyle had tried jump starting my car…that didn’t work.

Turns out we diagnosed the car to need a new starter.  We got a new starter…went back to the parking lot and put it in.  The car still didn’t start.

That’s right, I am riding in a metal framed piece of junk here, folks.  My poor jeep; we’ve had such great times…but none that are recent.

The jeep needed a new battery AND a new starter.  All at once.  It is complicated I know.  The most disheartening thing was putting money towards the jeep.  I have been diligently saving money for my new car — and taking even $200 bucks away from that cause just crushed me!  I was in a super bad mood and had actually not eaten all day…

I was so incredibly hungry and let my emotions get the best of me folks.  You want to know what I did?  Oh, man, it was so not the right thing to do.  I marched right on in and bought Jason and I an ENTIRE, yes, ENTIRE Pumpkin cheesecake.  And yes, it was from the Cheesecake Factory, (which is the only real place to spend hard-earned cash on cheesecake).  I had already spent over $200 dollars on car crap — what’s $40 more on a beautiful, creamy, flavor that is only seasonal Cheesecake Factory cheesecake!?  C’mon, you would have done the same thing.  The beauty of it is that I don’t feel any guilt — we don’t ever eat that crap.  I can take it or leave it most of the time, but it’s really not an issue.  I have told you I am an emotional eater — this is not news to you, folks.

Good news is — the jeep is running great now, and I made us a fantastic dinner.  I have been toying with some pizza ideas lately and I am pretty proud of how this one turned out.  Hope you get a chance to make it sometime!

Ingredients (for crust)

  • 1 c. almond meal
  • 1/2 c. coconut flour
  • 1 tsp. baking soda
  • 2 tsp. garlic powder
  • pinch of salt
  • 3 tbsp. olive oil
  • 4 eggs
  • 1/2 c. coconut milk

Process (for crust)

  1. Preheat oven to 375 degrees.
  2. Combine all dry ingredients in a large bowl.
  3. Whisk wet ingredients until they’re well blended.
  4. Add wet ingredients to your dry mixture and blend well.
  5. Lightly grease a pizza pan with some coconut oil and work with your dough quickly.  The warmer it gets the harder it is to work with it.  It will be somewhat sticky, but be patient and do your best to spread it out evenly to the edge of your pan.
  6. Bake crust w/o toppings for 20 minutes.

Now for your toppings!!

Ingredients

  • 1 c. fresh basil leaves
  • 1/2 c. fresh spinach
  • a few sprigs of fresh mint
  • 1/2 c. slivered almonds
  • 2 garlic cloves, peeled
  • 1/4 c. Kerrygold’s aged cheddar, grated
  • 1/2 c. EV olive oil
  • 1/2 lb. italian sausage (I use Mulay’s brand because it has a very clean ingredient list.)
  • 1 fennel bulb, thinly sliced
  • 1/2 c. fresh mushrooms, chopped

Process

  1. Combine the basil, spinach, garlic, almonds, and cheese in a food processor.  Pulse until it is all mixed in and then slowly add in olive oil until well blended.  Set aside.
  2. Brown sausage in a skillet over medium heat.  Remove meat from skillet, leaving its drippings behind.
  3. Saute sliced fennel and mushrooms until they start to become tender — around 5-8 minutes.
  4. Spread pesto evenly on prepared crust.
  5. Top with fennel and mushroom mixture, sausage, and some more cheese if you wish.
  6. Bake for ten minutes in your 375 degree oven.

 

 

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5 Responses to “Sausage, Mushroom & Fennel Pesto Pizza”

  1. Thanks for sharing, this looks incredible! Can’t wait to try your crust recipe. We would love for you to submit this in our February recipe contest, you get a coupon for a FREE package of Mulay’s just for entering! https://www.facebook.com/mulays/app_451684954848385

  2. Russell says:

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  4. […] Sausage, Mushroom & Fennel Pesto Pizza […]

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