Gluten Free Pesto Pizza with Corn, Sausage, and Red Bell Peppers

Red and green go well together so I decided to pair red and green flavor profiles that go well together. On my pizza I used a pesto sauce as a base and layer kernels of corn, red bell pepper, sausage, and cheese on top for a beautiful presentation. Each bite provided many textures and layers of both sweet and spicy flavor.

The Udi’s Gluten Free Pizza Crust is crunchy and held its own even with the heavy layer of toppings. The crust was crispy from edge to center; it held the weight of the toppings well!

May of the ingredients in this pizza were already made. The pizza was a great way to use some leftovers (when there was not enough of each ingredient for a meal) and repurpose them into a satisfying and nutritious meal.

Base Ingredients:

·      Gluten Free Pizza Crust 

·      Red Bell Pepper

·      Corn

·      Pesto Sauce

·      Sausage

·      Cheese (parmesan or mozzarella)

Instructions:

·      Preheat oven to 450

·      Cut corn off cob and sauté in a pan with 1 tbsp butter (and salt and pepper to taste)

·      Pre-Cook gluten free sausage – cut the one sausage you will use for this pizza into small “quarter” size pieces.

·      Use a mandolin to slice red bell pepper into thin and even slices

·      Layer crust with pesto sauce – keep sauce away from the edge so it does not spill off in the cooking process. You will use about 1/2 cup of sauce for this recipe.

·      Layer the corn on top – about 1 cup cooked

·      Layer the sausage “coins”

·      Layer the red bell pepper slices

·      Add cheese – about 1 cup

·      Bake for 15-20 minutes – until cheese melts and edge of crust begins to turn golden

·      Let sit for 10 minutes

·      Cut and Enjoy!

Recipe Variations:

Substitute chicken for sausage

Substitute yellow or orange bell pepper for red

Add garlic and onion and omit corn