New Orleans Sausage Pizza
- Total Time
The base for this savory topping is what’s known as the holy trinity of New Orleans cooking: onion, celery, and bell pepper.
smoked pork link sausage(s)4 oz, or andouille variety, diced
uncooked onion(s)1 small, chopped
green pepper(s)1 small, seeded and chopped
uncooked celery1 rib(s), small, chopped
Cajun seasoning2 tsp
canned tomato sauce1 cup(s)
French bread4 oz, loaf
shredded part-skim mozzarella cheese½ cup(s), smoked variety
uncooked scallion(s)1 medium, thinly sliced
- Preheat the oven to 425°F.
- Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove the sausage and drain on paper towels. Wipe out any fat from the skillet.
- Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the Cajun seasoning and cook 1 minute. Add the tomato sauce; bring to a simmer and cook 3 minutes.
- Cut the bread in half horizontally and arrange, cut-side up, on a baking sheet. Spoon the vegetable sauce over the bread. Top with the sausage. Bake until heated through and the bread is browned at the edges, about 12 minutes. Sprinkle evenly with the cheese and scallion. Bake until the cheese melts, about 2 minutes. Cut each pizza in half, making a total of 4 pieces. Yields 1 piece per serving.