I’m thinking about bringing back the all-American “Friday pizza night”. Or, if not every Friday, then at least making pizza one night every week. With pizza dough available at most grocery stores these days and infinite possibilities for toppings, homemade pizza couldn’t be an easier or more fun weekday meal.
For this Southwestern-style pie, I rolled out a pre-made whole wheat pizza dough ball and topped it with salsa verde, chopped jalapeno chicken sausage, thawed frozen corn, reduced fat Mexican blend cheese, and scallions. After about 12 minutes in the oven, the pizza was finished off with a scattering of chopped cilantro and a few drizzles of hot sauce.
In between bites, John managed an enthusiastic: “This is awesome! Definitely a keeper.”
I couldn’t agree more.
Pizza with Jalapeno Chicken Sausage, Corn, and Salsa
- whole wheat pizza dough for one pizza, (I like the refrigerated dough from Trader Joe’s), AT ROOM TEMPERATURE
- 1/2 cup salsa of choice
- 2 links jalapeno chicken sausage, roughly chopped
- 1 cup frozen corn niblets, thawed
- 1 cup reduced fat shredded Mexican blend cheese
- 1/4 cup chopped scallions
- chopped fresh cilantro, for garnish (optional)
- hot sauce (optional)
- Preheat oven to 425 degrees F.
- Lightly flour a large flat surface and gently roll out the room-temperature pizza dough to desired thickness (I like pizza crusts around 1/4 inch thick).
- Carefully transfer pizza crust to an un-rimmed cookie sheet or pizza peel.
- Spoon the salsa evenly over the pizza crust. Top with the chopped chicken sausage, corn, cheese, and scallions. Bake for 10-14 minutes, until the crust is crisp and the cheese is melted.
- Top pizza with chopped cilantro if using, and serve with hot sauce for drizzling if desired.