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Pesto Sausage Pizza Makeover

This quick makeover took over an hour of prep time off the original, and the best part? It tastes even better now.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    12 slices


  • 1/2 pound bulk Italian sausage
  • 1 cup chopped onion
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup prepared pesto
  • 1 cup roasted garlic Parmesan spaghetti sauce
  • 2 cups sliced fresh mushrooms
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1-1/2 cups shredded Monterey Jack cheese


  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
  • On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Build up edges slightly.
  • In a small bowl, beat cream cheese and pesto until blended. Spread over dough. Layer with spaghetti sauce, sausage mixture, mushrooms, olives and Monterey Jack cheese.
  • Bake at 400° for 25-30 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts
1 slice: 297 calories, 18g fat (8g saturated fat), 43mg cholesterol, 533mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 12g protein.

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