Publix Aprons

Arugula-Topped Chicken Sausage Pizza

Arugula-Topped Chicken Sausage Pizza
Servings:
12
Total Time:
30 minutes

Ingredients

Nonstick aluminum foil
2 cups fresh prediced butternut squash (or pumpkin)
3/4 cup extra-virgin olive oil, divided
3 links fully cooked chicken sausage (about 9 oz)
4 oz Parmesan (or pecorino) cheese wedge
3 cloves fresh garlic
1 tablespoon fresh oregano
1 bag baby arugula (4–5 oz), divided
1/4 teaspoon crushed red pepper
2 fully cooked pizza crusts (about 15 oz)

Steps

  1. Preheat oven to 425°F. Line 3 baking sheets with foil. Arrange squash on 1 baking sheet; coat with 2 tablespoons oil, then bake 8 minutes.
  2. Meanwhile, cut chicken sausage into fourths lengthwise, then chop into small pieces. Cut cheese into 1-inch cubes. Place in food processor bowl: cheese, garlic, oregano, 2 cups arugula, red pepper, and 1/2 cup oil; process until blended.
  3. Place 1 pizza crust on each remaining baking sheet. Brush each crust with 1 tablespoon oil; top with 1/4 cup cheese mixture and even amounts chicken sausage and squash.
  4. Bake pizzas 12–15 minutes or until crusts are golden and crispy. Combine remaining arugula with remaining 1/4 cup cheese mixture and top pizzas, cut each pizza into 6 wedges. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 290kcal; FAT 20.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 25mg; SODIUM 410mg; CARB 22g; FIBER 1.00g; SUGARS 2g; PROTEIN 10g; CALC 10%; VIT A 0%; VIT C 0%; IRON 6%

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