Have you heard about chicken crust? It’s a carb-free way to make a pizza. Now, as a woman of Italian-Irish heritage, carbohydrates and I go waaaay back–particularly with pizza! So, while I have no intention of abandoning a traditional crust, I wanted to play with this idea.

First, let’s take this in a proper Italian direction and use hot sausage instead of ground chicken as our base. Next, instead of ordinary red sauce and toppings, let’s roast some vegetables and let those be our sauce. Ah, brillante! Let’s make the magic happen, amici!

SAUSAGE CRUST PIZZA WITH ROASTED VEGETABLES

For the crust
1 pound hot Italian sausage (I used Lamberti’s)
1/4 cup grated cheese (I used a Parmesan-Pecorino blend)
1/4 cup shredded mozzarella

For the roasted vegetable topping
1 pint grape tomatoes
1/2 a sweet onion, sliced thin
1 red bell pepper, sliced in strips
4 mushrooms, sliced
2 garlic cloves, smashed with the side of a knife
olive oil to coat everything
1 teaspoon Kosher salt

To top it all off
2 medium sized balls of fresh mozzarella
fresh basil chiffonade (roll it, slice it)

Preheat your oven to 400 degrees F. Let’s work on the veggies first–everything into a roasting pan, drizzle with olive oil and sprinkle with a teaspoon of Kosher salt. Into the oven for 15 minutes, shake everything around, then send it back for 20 minutes more. At this point, you should have some decent color on the onions and shrooms, and you’ll be able to put a gentle squeeze on the tomatoes to flatten them (let them cool a bit before you do).


Line a sheet pan with parchment paper and combine crust ingredients in a bowl. Form the crust in a circle and pat it out evenly. I covered mine with plastic wrap and rolled a bottle over it to thin it out and keep it even.

Into the oven this goes for 20 minutes. Your cooked crust should look something like this.

Now it’s time to load it up with the goods. Evenly distribute the roasted vegetables over the top of the crust, then top with slices of fresh mozzarella, basil chiffonade and freshly ground black pepper.

Return to the oven for about 10 more minutes, till the mozzarella gets nice and melted. Carefully drain fat from pan. Now your pizza is ready to cut and serve.

I’m sending this recipe out with thanks to my new buddy Mike Jericho Cross across the pond in Manchester, who kept me entertained with music tonight while I wrote. Good food, like good music, is meant to be shared all over the world. CHEERS!

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