This pizza was gone almost as soon as it hit the table, a sign of a really good dinner.
1 pound bulk pork sausage
2 cups thinly sliced baby red potatoes, about 1/3 pound
1 – 2 tablespoons olive oil
2 large onions, halved, thinly sliced (about 2 cups)
4 cups baby arugula and spinach blend, chopped
2 teaspoons chopped fresh rosemary
2 cups shredded Italian cheese blend (8 oz)
1 can refrigerated classic pizza crust
1 Heat oven to 375. Cook sausage over medium high heat, stirring occasionally, 5 – 8 minutes or until no longer pink. Add potatoes and cook, stirring occasionally, 3 – 4 minutes or until potatoes are crisp tender. Using slotted spoon, transfer mixture to 13 x 9″ ungreased glass baking dish.
2 Add olive oil to same pan and heat until hot. Add onions, stirring frequently, cook for 12 – 18 minutes or until golden brown. Remove from heat and stir in greens and 1 teaspoon of rosemary. Spoon evenly over sausage mixture. Sprinkle with 1 cup of cheese.
3 Unroll dough over cheese, gently stretching to sides of dish. Fold edges under. Sprinkle with remaining cheese and rosemary.
4 Bake 20 – 25 minutes or until crust is golden brown.
recipe from the Pillsbury cookbook, “Baking Hacks”