Pizza Pesto With Chicken Sausage This is a dairy-free designer pizza. You can substitute soy vegetarian sausage for the chicken sausage for a meat-free alternative. The flavor is surprisingly full and pleasing. Makes One 8-Inch Pizza.
	Ingredients: 4 ounces fully-cooked chicken sausage links, sliced thin 2 to 3 tablespoons Quick Pizza Sauce 1 tablespoon Miso Basil Lime Pesto 2 ounces soy mozzarella cheese (approximately 1/2 cup grated) 1 recipe Spelt-Oat Pizza Dough
	Instructions: 1. Preheat the oven to 500°F for 30 minutes. In a nonstick skillet over medium heat, quickly cook the sausage, stirring, for 2 to 3 minutes. Set aside. 2. Spread the pesto over the lightly rolled out dough, then spread the sauce. Sprinkle the mozzarella over the dough. Spread the sausage around the pizza. Bake on a pizza stone or on a nonstick baking tray or cookie sheet for 6 to 7 minutes. Cooking Tip Normally prosciutto is sliced very thin at the deli or butcher shop. For this recipe and others like it, ask for thicker slices, about six per four ounces. This makes the prosciutto easier to cut into strips.

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