Beyond Sausage® Pizza With Pesto Cream and Cauliflower Crust

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CHEF SHANNON NEWMAN

SYSCO CORPORATE

SERVES 2–4

 

INGREDIENTS:

PESTO CREAM

1 cup Anchor Shelf Stable Cooking Cream

4 Tbsp. Arrezzio basil pesto Salt and freshly ground black

pepper to taste

BEYOND SAUSAGE PIZZA

1 Sysco Simply Cauliflower Pizza Crust

¼ lb. Arrezzio Imperial fresh mozzarella, sliced into ¼-inch rounds

1 Beyond Meat® Beyond Sausage®, cooked and sliced into 1/8-inch rounds

6 broccolini stalks, trimmed to 2–3 inches, blanched and shocked

3 oz. Peppadew red peppers

1 Tbsp. Arrezzio Imperial olive oil

 

DIRECTIONS:

FOR PESTO CREAM

In a small sauté pan over medium heat, thicken the Anchor cream by half. Once thickened, whisk in the basil pesto. Season with salt and pepper and set aside to chill.

FOR THE PIZZA
Place the cauliflower crust on a sheet pan or pizza screen. Spread the pesto cream evenly over the crust, leaving a half-inch border around the outside. Arrange the mozzarella, sausage, broccolini and peppers evenly around the crust. Brush the outer edge of the crust with the olive oil. Bake at 450 degrees in a convection oven until the cheese has melted and the crust is browned.