Ingredients
1 (14.1 oz.) Family Style Pizza Crust
1/2 cup Pesto sauce
1 lb. Italian sausage (hot or mild)
1 cup shredded mozzarella
1/2 cup shredded parmesan
Corn meal or oil
Salt & Pepper to taste
1 egg
1 Tablespoon of water
Directions
Preheat your oven to 425 degrees. Sprinkle your Stone Bar Pan with a dusting of corn meal, or brush with oil to prevent sticking.
Unroll your pizza crust onto your Stone Bar Pan, and use your Baker's Roller to smooth it out to the edges.
Over medium high heat, brown your sausage in a 10'' Stainless Steel Non Stick Skillet using your Mix 'n Chop to break up the sausage into crumbles. Once fully cooked set aside to cool slightly.
Shred your mozzarella cheese with the larger side of your Adjustable Double Grater. Set aside in a 2 Cup Prep Bowl. Using the other side of your Adjustable Double Grater shred your Parmesan cheese. Set aside in a 2 Cup Prep Bowl.
Spread your sausage in a line down the middle of your pizza crust. Sprinkle half of your mozzarella and Parmesan on top of your sausage. Spoon your pesto sauce over the top of your cheese. Top with remaining mozzarella and Parmesan. Sprinkle with salt and pepper to taste.
Once your pizza crust is filled, use your Pizza Crust & Cutter to make diagonal strips in the dough. Move all the way down the left and right side of the pizza dough. Starting at the top take the left side and fold it over the center, then grab the right side and fold to the center. Continue all the way to the bottom.
In a 2 Cup Prep Bowl, whisk 1 egg and 1 tablespoon of water with a Stainless Steel Mini Whipper. Dip your Chef's Silicone Basting Brush in the egg wash and gently brush over the top of your pastry.
Bake in the oven at 425 degrees for 15-20 minutes or until golden brown. Allow to rest for 5-10 minutes before slicing. Sprinkle additional parmesan cheese on the top (optional)
*Chefie Stephie Tip
Store your block of cheese in the freezer for 5-10 minutes prior to shredding. It will make shredding a breeze!