Good Sunday evening! I know I haven't been posting a lot of recipes lately. Hopefully as soon as my schedule gets a little easier I'll have more time for cooking, but as we all know, there are those days (weeks.. months...) that get crazy. Thankfully this pizza was fast and easy to throw together at the end of a long day.
Remember that cauliflower alfredo sauce I made awhile ago? This is another great opportunity to use it. I make a large batch and use some for pastas, pizzas, etc. Since Kris could eat anything covered in creamy sauces, and I don't need the calories in creamy sauces, this cauliflower version is our happy compromise.
I love everything here- artichokes, mushrooms, chicken sausage- there is just nothing wrong with this combo. Don't get mad if you see variations on this theme for awhile. ;)
White Pizza with Mushrooms, Artichoke and Chicken Sausage
1 regular sized pizza crust or 2 personal size*
1- 1 1/2 cups cauliflower alfredo sauce, or other white sauce
1 pound of mushrooms, sautéed in olive oil with salt, pepper, garlic powder and steak seasoning
1/2 can of artichoke hearts, chopped to bite size
2 chicken sausages, chopped to bite size
1/2 pound shredded white cheese (I used mozzarella, but I feel like Italian blend or Monterey Jack would be great)
1/2 cup parmesan, shredded
a few sprigs of parsley (optional)
Prepare pizza crust to package directions. Spread thinly on a baking sheet. Simply layer on sauce first, then mushrooms, artichokes, sausage, and cheeses. Bake at 375 degrees until cheese is bubbly and pizza edges are golden brown. Serve with a sprinkle of extra parm on top and some torn parsley leaves.
*I love Bob's Red Mill Gluten-Free Pizza Crust Mix, but whatever works