STREAMING NOW: The Delicious Miss Dahl
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Pizza and wine really do work well together! Stick to a Cabernet/Merlot Blend - there are plenty to choose from! This pizza has a hint to acid from roasted tomatoes and a bit of creamy cheese from fresh ricotta - not too much of either to over power the wine.”
READY IN:
1hr
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix chicken sausage and breadcrumbs in a large bowl until well combined. Start forming into small meatballs. Set aside.
  2. Preheat oven to 400 degrees. Slice tomatoes into 1/2 inch slices and place on a cooling rack, on top of a baking sheet. Sprinkle with salt and pepper. Bake for 20-25 minutes until soft in the center and crisp around the edges.
  3. Stretch pizza dough to fit into a baking sheet, leaving a small crust on each edge. Brush with 1 tablespoon olive oil and sprinkle with seasonings, salt and pepper. Bake for 7 minutes until lightly brown.
  4. While crust is baking, brown meatballs in a non-stick skillet with 1 tablespoon olive oil.
  5. Top pre-baked crust with meatballs, tomatoes and sprinkle with parmesan cheese. Bake for 5 minutes until meatballs and crust are finished cooking.
  6. Remove crust from oven. Using a small ice cream scoop, add dollops of ricotta to pizza. Place back in oven and turn off heat. Let sit for 5 minutes in the oven to warm through the ricotta, without cooking it.
  7. Remove from oven, top with chives and serve!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: