The other day, my son and I stopped by Spring Creek Farm (where we get most of our veggies in the summer), and we saw they had a Rosemary Garlic Pork Sausage…so we came home with a pack of that in addition to some beets and farm fresh eggs. As we were thinking about what to make with it, we saw arugula in the fridge begging to be used. The cogs started turning, and after a quick moment, we decided to make a sausage and arugula pizza!
Knowing we were going to make a funky pizza, we bought a Sweet Onion Vinaigrette, as we thought the flavours would go well and form a nice sauce (in lieu of a more traditional tomato sauce) as the pizza cooked. We finished it all off with some mozzarella before baking and slightly browning our cheese!
Time: 45 Minutes (more if making your own crust from scratch)
Ingredients:
- Pizza Crust (Use store-bought or Make Your Own!)
- Pork or Chicken Sausage of your Choice
- Arugula
- Shredded Mozzarella
- Vinaigrette of your choice. We used a Sweet Onion Vinaigrette, but Balsamic would be fantastic as well)
Method:
- Place your pizza stone in the oven, and preheat to 425 degrees F.
- Slice your sausage, and sauté in a large pan to cook fully.
- When your sausage is ready, remove your pizza stone from the oven, and place your crust atop.
- Spread a handful or two of arugula atop your crust, all the way to the edges.
- Drizzle your vinaigrett over your arugula.
- Place your sausage over your arugula evenly across your pizza.
- Sprinkle your mozzarella over everything.
- Bake for 15-20 minutes, until your cheese starts to brown, and your crust reaches your desired level of crispiness.
- Slice, plate, devour, and enjoy!
